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Autumn Couscous Bowl

Makes: 4 servings
Start to Finish 35 mins
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)
  • 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 (g) 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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