Oil-cured olives pack a punch of flavor because they have been soaked in herb or spice-infused oil for several months. To save time, roast the squash while the couscous cooks.
Ingredients
- Cooking spray
- 11⁄3 cups Israeli couscous
- 2 cups water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup pitted oil-cured olives, halved (about 12 olives)
- ¼ cup fresh mint leaves, coarsely chopped
- 3 tablespoons sliced almonds, toasted
- Moroccan-Roasted Butternut Squash
- Nonfat Greek yogurt (optional)
- Fresh mint leaves (optional)
How to Make It
- Heat a medium saucepan over medium-high heat; coat pan with cooking spray. Add couscous; sauté 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 439 kcal Calories from Fat: 100.8 kcal |
|
% Daily Value*
|
| Total Fat 11.2 g 32% |
Saturated Fat 1.8 g 9% |
Trans Fat 0.0 g |
Sodium 620 mg 10% |
carbohydrates 80 g 62% |
Dietary Fiber 11.2 g 29% |
Protein 10.4 g 21% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |