Squash adds a burst of colour and sweetness, making it a perfect pairing for the salty feta cheese in this dish. We suggest acorn squash, but use any kind you like for this versatile side dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2012
- 1 acorn squash (1 lb/450 g)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 cup sodium-reduced chicken broth
- 1 1/2 cup vegetable broth
- 1 cup whole wheat couscous
- 1/3 cup crumbled reduced-fat feta cheese
- 1/4 cup raw whole almond coarsely chopped
- 1/4 cup pimiento-stuffed olives coarsely chopped
- 2 green onions thinly sliced
- 6 fresh basil leaves coarsely torn
- 3 tablespoons chopped fresh mint
MethodPeel squash and cut in half; seed and cut into 1/2-inch (1 cm) cubes to make about 3-1/2 cups.
In bowl, toss together squash, 1 tbsp each of the oil and lemon juice, paprika, chili powder, cinnamon and 1/4 tsp each of the salt and pepper. Roast on parchment paper– lined baking sheet in 400°F (200°C) oven, turning once, until tender, about 25 minutes. Let cool to room temperature.
Meanwhile, in saucepan, bring broth to boil; add couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with fork; let cool.
In large bowl, toss together couscous, feta, squash, almonds, olives, green onions, basil, mint and remaining oil and lemon juice; mix well. Season with remaining salt and pepper.
Nutritional facts Per serving: about
- Sodium 619 mg
- Sugars 3 g
- Protein 9 g
- Calories 273.0
- Total fat 13 g
- Potassium 336 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 35 g
- Iron 17.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 17.0