11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings

Butternut squash and cauliflower add fall flair (and plenty of vitamins) to this hearty Autumn Couscous Bowl recipe. Serve this couscous recipe for a fast and filling vegetarian entree.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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  • Divide couscous among 4 shallow bowls. Top with vegetables, pistachios, chili-butter, and thyme.

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Nutrition Facts

521 calories, (6 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 23 mg cholesterol, 633 mg sodium, 90 g carbohydrates, 9 g fiber, 14 g sugar, 14 g protein.


Reviews

11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0