Suppers: [wednesday] Warm Couscous & Roasted Fall Vegetables

Ingredients

4 c butternut squash
1 onion
2 garlic
2 tb olive oil
1 c chick peas
1/2 c sweet pepper
1 1/2 c vegetable stock
1 ts cumin
1 c couscous
1/2 c green peas
1/4 c wine vinegar
1/4 c vegetable oil
1 ts oregano
3/4 ts salt
1/2 c coriander
19 contains about
2 cups beans
9 baking dish
200 oven

Instructions

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. Per serving: about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron, very high source fibre. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins