Autumn Couscous Bowl

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14 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 35 mins
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Autumn Couscous Bowl
Ingredients
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)
Directions
  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.
Nutrition Facts (Autumn Couscous Bowl)
    Per serving:
  • 521 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 23 mg chol.,
  • 633 mg sodium,
  • 90 g carb.,
  • 9 g fiber,
  • 14 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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