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- 1 2 pound butternut squash, peeled and chopped in 1/2-inch pieces (about 4 cups)
- 2 cups small cauliflower florets
- 1/2 teaspoon each salt and ground black pepper
- Nonstick cooking spray
- 1 10 ounce package couscous
- 3 tablespoons butter
- 1/4 cup sweet Asian chili sauce
- 1/4 cup shelled pistachio nuts
- Fresh thyme (optional)
1. Preheat broiler. Place squash and 2 tablespoons water in a large microwave safe bowl; cover with vented plastic wrap. Microcook on 100 percent power (high) for 5 to 8 minutes, until crisp tender, stirring once.
2. Transfer squash along with cauliflower to a 15x10x1-inch baking pan. Sprinkle with salt and pepper then lightly coat with cooking spray. Broil 4 to 5 inches from heat for 10 to 12 minutes, until tender and beginning to brown, stirring once halfway through broiling time.
3. Meanwhile, prepare couscous according to package directions; set aside. In a small microwave-safe bowl combine the butter and chili sauce. Briefly microcook on high just until butter is melted.
4. Divide couscous among 4 shallow bowls. Top with vegetables, pistachios, chili-butter, and thyme.
- Servings Per Recipe 4,
- cal. (kcal) 521,
- Fat, total (g) 13,
- chol. (mg) 23,
- sat. fat (g) 6,
- carb. (g) 90,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 9,
- sugar (g) 14,
- pro. (g) 14,
- vit. A (IU) 19971,
- vit. C (mg) 63,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 101,
- sodium (mg) 633,
- Potassium (mg) 1026,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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