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Autumn Couscous
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Autumn Couscous
Recipe Amount:
8 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
38
This recipe came about by trying to clean out the refrigerator at the end of the year. I wanted to make a healthier starch side dish which would use all of the remaining vegetables before going bad.
Ingredients
- 3 Tbl Olive Oil
- 1 Red Onion - Chopped
- 12 Garlic Cloves - Crushed
- 1 Red Bell Pepper - De-Stemmed, De-Seeded, Chopped
- 1 Zucchini - Chopped
- 2 Carrots - Peeled, Chopped
- 1 Cup Cherry Tomatoes
- 1 Butternut Squash - Peeled and cubed
- 2 Tbl Homemade No Salt Everything Dry Rub
- 1/4 Cup Pine Nuts
- 1-3/4 Cup Israeli Couscous
- 1-3/4 Cup Homemade Chicken Stock
- 1/4 Cup Fresh Parsley - Chopped
- 1/4 Cup Dried Cranberries
- 2 Tbl Balsamic Vinaigrette
- 1/4 Cup Roasted, Unsalted Pumpkin Seeds
Preparation
Step 1:
Preheat oven to 425F degrees. In a large bowl, toss the red onion, garlic, bell pepper, zucchini, carrots, butternut squash, tomatoes, everything dry rub, and 2 Tbl of olive oil. Spread onto 2 sheet pans. Cook in the oven for 25-30 minutes or until fork tender and golden brown.
Step 2:
Meanwhile, heat 1 Tbl of olive oil in a small saucepan on medium to medium high heat. Add the pinenuts and toast until golden brown. Add the couscous and broth and increase the temperature to high heat. When the broth begins to boil, reduce heat to medium and cook the couscous uncovered until all the broth absorbs, about 8-10 minutes.
Step 3:
When the vegetables and couscous have finished cooking, put them together into a mixing bowl and have them cool to room temperature. Once cooled, toss with parsley, pumpkin seeds, cranberries, and the balsamic vinaigrette. Serve.
Step 4:
Step 5:
Step 6:
Variations
You can use any vegetables with this recipe. Also, if you want to use fresh raw vegetables or grilled vegetables, that would work too.
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
318
Fat (g):
12
Cholesterol (mg):
2
Sugar (g):
9
Protein (g):
9
Fiber (g):
5
Sodium (mg):
38
Potassium (mg):
619
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