Couscous and Squash

A bit of cumin and tangy lime give flavor to a plate of winter veggies served over couscous.

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5.0 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Couscous and Squash

Directions

  1. In a small bowl whisk together lime juice, oil, salt, cumin, and pepper; set aside.
  2. Cut zucchini lengthwise into 1/2-inch-thick slices. Cut cauliflower crosswise into four equal slices. Cut red onion crosswise into 1/2-inch-thick slices. Brush vegetable slices with some of the oil mixture.
  3. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender, carefully turning vegetables once with a wide spatula halfway through grilling. Allow 5 to 6 minutes for zucchini and 10 to 12 minutes for cauliflower and onion. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
  4. Meanwhile, in a small saucepan bring the water to boiling. Stir in couscous and lime peel. Remove from heat; let stand, covered, for 5 minutes. Fluff couscous with a fork.
  5. To serve, drizzle vegetables and couscous with the remaining oil mixture. If desired, sprinkle with parsley.
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Nutrition Facts (Couscous and Squash)

  • Per serving:
  • 311 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 335 mg sodium ,
  • 46 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 9 g pro.

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