| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Butternut squash, cubed or sweet potato |
| 1 |
|
Red onion, chopped |
| 2 |
|
Garlic cloves, quartered |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chick-peas, cooked, or kidney beans |
| 1/2 |
c |
Sweet red pepper, diced |
| 1 1/2 |
c |
Vegetable stock, or water |
| 1 |
ts |
Ground cumin |
| 1 |
c |
Couscous |
| 1/2 |
c |
Frozen green peas, thawed |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
Vegetable oil |
| 1 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
|
pn |
Cayenne pepper |
| 1/2 |
c |
Fresh coriander, chopped or parsley |
INSTRUCTIONS
Cut the butternut squash and onion into large bite-size pieces for this
dish. You can use canned chick-peas or kidney beans in this recipe. A
19-ounce can contains about 2 cups of beans. Freeze leftovers for another
day.
In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in
400F 200C oven, turning once, for 20-30 minutes or until browned on edges
and just tender. Transfer to large bowl; add chick-peas and sweet pepper.
Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and
peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork;
sprinkle over squash mixture along with vinegar, oil, oregano, salt and
cayenne. Toss gently.
[Can be made ahead, covered and refrigerated for up to 1 day.]
Toss with coriander.
Serve with: sliced tomato salad, baked apples with vanilla yogurt.
May be served warm or at room-temperature the next day. Per serving: about
380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron,
very high source fibre.
Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita
Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday]
Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork
Tenderloins
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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