Suppers: [wednesday] Warm Couscous & Roasted Fall Vegetab

Recipe Ingredients

4 cups	792g / 27oz	Butternut squash - cubed
		Sweet potato
1		Red onion - chopped
2		Garlic cloves - quartered
2 tablespoons	30ml	Olive oil
1 cup	237ml	Chick-peas - cooked, or
		Beans
1/2 cup	73g / 2.6oz	Sweet red pepper - diced
1 1/2 cups	355ml	Vegetable stock - or water
1 teaspoon	5ml	Ground cumin
1 cup	237ml	Couscous
1/2 cup	118ml	Frozen green peas - thawed
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Vegetable oil
1 teaspoon	5ml	Dried oregano
3/4 teaspoon	3.8ml	Salt
1		Cayenne pepper
1/2 cup	73g / 2.6oz	Fresh coriander - chopped -or parsley

Recipe Instructions

Cut the butternut squash and onion into large bite-size pieces for this dish. You can use canned chick-peas or kidney beans in this recipe. A 19-ounce can contains about 2 cups of beans. Freeze leftovers for another day.

In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges and just tender. Transfer to large bowl; add chick-peas and sweet pepper.

Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently.

[Can be made ahead, covered and refrigerated for up to 1 day.] Toss with coriander.

Serve with: sliced tomato salad, baked apples with vanilla yogurt.

May be served warm or at room-temperature the next day.

Source:
Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

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