Roasted Squash With Almonds And Pine Nuts

• 3 lb winter squash, cut into 1 inch wedges
• 1/2 cup almonds
• 2 tbsp pine nuts
• 10.5 oz couscous
• 2 cups chicken stock
• 1 tbsp olive oil
• 4 tbsp fresh cilantro leaves, chopped
• 2/3 cup Greek yogurt, to serve

1. Preheat oven to 400u0b0F. Lightly coat squash with oil and season. Transfer to a baking dish and roast for 45 mins, until tender and browned.
2. Meanwhile, spread almonds and pine nuts on a baking tray. Toast in oven for 5-7 mins, until golden. Let cool then coarsely chop.
3. Place couscous in a heatproof bowl. Bring stock and olive oil to a boil then pour over couscous. Cover with plastic wrap and set aside for 10 mins. Fluff and separate grains with a fork. Season.
4. Distribute couscous between serving plates. Top with roasted squash and sprinkle with nuts and cilantro. Drizzle with yogurt to serve.

winter, almonds, nuts, couscous, chicken stock, olive oil, cilantro, greek yogurt

Taken from recipes-plus.com/api/v2.0/recipes/27858 (may not work)