Warm Couscous and Roasted Fall Vegetables Recipe

Name: Warm Couscous and Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash cubed or sweet potato; 1 each red onion; 2 each garlic cloves quartered; 2 tablespoons olive oil; 1 cup chickpeas (garbanzo beans) cooked, or kidney beans; 1/2 cup sweet red bell peppers diced; 1 1/2 cups vegetable stock or water; 1 teaspoon cumin ground; 1 cup couscous; 1/2 cup green peas thawed; 1/4 cup white wine vinegar; 1/4 cup vegetable oil; 1 teaspoon oregano dried; 3/4 teaspoon salt; 1 pinch cayenne pepper; 1/2 cup coriander fresh, chopped, or parsley

Servings: persons

4 cups butternut squash cubed or sweet potato
1 each red onion
2 each garlic cloves quartered
2 tablespoons olive oil
1 cup chickpeas (garbanzo beans) cooked, or kidney beans
1/2 cup sweet red bell peppers diced
1 1/2 cups vegetable stock or water
1 teaspoon cumin ground
1 cup couscous
1/2 cup green peas thawed
1/4 cup white wine vinegar
1/4 cup vegetable oil
1 teaspoon oregano dried
3/4 teaspoon salt
1 pinch cayenne pepper
1/2 cup coriander fresh, chopped, or parsley

1
In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F (200C) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender.
2
Transfer to large bowl; add chick-peas and sweet pepper.
3
Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
4
Remove from heat, cover and let stand for 5 minutes.
5
Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne.
6
Toss gently.
7
[Can be made ahead, covered and refrigerated for up to 1 day.]
8
Toss with coriander.
9
Serve with: sliced tomato salad, baked apples with vanilla yogurt.
10
May be served warm or at room-temperature the next day.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups butternut squash cubed or sweet potato, 1 each red onion, 2 each garlic cloves quartered, 2 tablespoons olive oil, and more.

Yes, Warm Couscous and Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Couscous and Roasted Fall Vegetables

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