ROASTED SQUASH ON PEARL COUSCOUS
RECIPE TYPE
Holiday, Vegetarian
SERVES
6 to 8
Prep: 10 min
Cook: 25 min
Ingredients
2 pkgs (400g each) Longo’s Cubed Butternut Squash
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 tsp smoked paprika
1 tsp Longo’s Essentials Ground Cumin
1/2 tsp each salt and pepper
2 1/2 cups Longo’s Essentials Low Sodium Vegetable Broth
2 cups Longo’s Pearl Couscous
2 tbsp each chopped fresh parsley and Longo’s Organic Mint
1 tsp lemon zest
1/2 cup crumbled Longo’s Feta
1/3 cup chopped pistachios or Longo’s Chopped Walnuts or Pecans, toasted
Directions
Toss squash with oil, paprika, cumin, salt and pepper. Spread onto baking sheet lined with parchment paper.
Roast in preheated 400°F oven for 25 minutes or until golden and tender. Meanwhile, bring broth to a boil in large nonstick skillet. Stir in couscous and simmer, stirring frequently, for about 15 minutes or until tender but firm and most of the liquid evaporates.
Stir in parsley, mint and lemon zest. (Make-ahead: Cover and refrigerate for up to 1 day. Reheat or serve at room temperature.)
Spread couscous onto serving platter; spoon squash overtop. Sprinkle with feta and pistachios to serve.
TIP: Alternatively, you can enjoy this dish cold or at room temperature, if desired.
NUTRITIONAL INFORMATION
Per serving (1/8th recipe): 310 calories
| Protein 10g | Fibre 4g |
| Fat 9g | Sugar 5g |
| Carbs 49g | Sodium 260mg |
