Israeli Couscous With Moroccan-Roasted Butternut Squash
- Cooking spray
- 1 1/3 cups Israeli couscous
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted oil-cured olives, halved (about 12 olives)
- 1/4 cup fresh mint leaves, coarsely chopped
- 3 tablespoons sliced almonds, toasted
- Nonfat Greek yogurt (optional)
- Fresh mint leaves (optional)
- Heat a medium saucepan over medium-high heat; coat pan with cooking spray. Add couscous; saute 1 minute. Stir in water, salt, and pepper. Bring to a boil; reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat. Add olives, mint, and almonds; toss well.
- Divide couscous among 3 plates. Top evenly with Moroccan-Roasted Butternut Squash. Serve with yogurt, and garnish with mint leaves, if desired.
cooking spray, couscous, water, salt, black pepper, pitted oil, fresh mint, almonds, yogurt, mint
Taken from www.myrecipes.com/recipe/israeli-couscous (may not work)