Suppers: [wednesday] Warm Couscous & Roasted Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Butternut squash, cubed or sweet potato
1: Red onion, chopped
2: Garlic cloves, quartered
2 tbsp: Olive oil,
1 cup: Chick-peas, cooked, or kidney beans
1/2 cup: Sweet red pepper, diced
1 1/2 cup: Vegetable stock, or water
1 tsp: Ground cumin,
1 cup: Couscous,
1/2 cup: Frozen green peas, thawed
1/4 cup: White wine vinegar,
1/4 cup: Vegetable oil,
1 tsp: Dried oregano,
3/4 tsp: Salt,
pn Cayenne pepper,
1/2 cup: Fresh coriander, chopped or parsley
Directions:
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
Source from luhu.jp
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
Source from luhu.jp