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Autumn Couscous Bowl

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Autumn Couscous Bowl

Ingredients

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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