Couscous Kale and Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon canola oil½ small onion, finely chopped (about ½ cup)2/3 cup Israeli couscous2 cups water¾ cup butternut squash, cut into ½” cubes1 cup packed finely chopped kale½ cup white beans1 tablespoon finely chopped parsley2 large green olives, finely chopped (about 4 teaspoons)Salt to tasteA few grinds of black pepper
Heat the oil in a saucepan over medium heat. Add the onion and cook until soft, about 4-5 minutes. Add the couscous and roast until lightly golden brown, about 4-5 minutes.
In the mean time, boil the water. (I do this in a microwave-safe bowl covered with a plate.)
When the couscous is lightly browned, slowly add 1 2/3 cups of water, squash, and kale. Cover the pot and cook, stirring occasionally, until the couscous has absorbed the liquid and is tender but barely firm in the center, about 12-15 minutes.
Remove the pot from the heat and let it sit, covered for a minute or two. Stir in the remaining ingredients and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEPETHE.
In the mean time, boil the water. (I do this in a microwave-safe bowl covered with a plate.)
When the couscous is lightly browned, slowly add 1 2/3 cups of water, squash, and kale. Cover the pot and cook, stirring occasionally, until the couscous has absorbed the liquid and is tender but barely firm in the center, about 12-15 minutes.
Remove the pot from the heat and let it sit, covered for a minute or two. Stir in the remaining ingredients and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEPETHE.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 660.8 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 4.7 g
- Protein: 7.1 g
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