Roasted butternut cous cous salad

Ingredients:
Paprika/cayenne pepper - pinch
Salt and pepper to taste
cinnamon - pinch
Couscous, 1 cup, dry
enough veg stock in water to cover
Garlic, 2 clove
Onions, raw, 1 cup, chopped
Peppers, sweet, red, raw, sliced, 0.5 cup
Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
Red Ripe Tomatoes, 1 cup, chopped or sliced
Butternut Squash, 2 cup, cubes
*Coriander leaf, dried, 4 tbsp
Yogurt, plain, low fat, 0.25 cup (8 fl oz)
Olive Oil, 2 1tsp

Dice the butternut and steam in a pot or microwave until tender. I think dry cook it or put a touch of olive oil in a non-stick pan with some pepper, cinnamon and paprika to brown it a bit.
Then chop up the onion and garlic and fry in the olive oil til glassy, add the couscous and stir for a minute or two making sure not to burn.
Pour over enough veg stock just to cover the cous cous and set aside covered and off the heat. Chop up the peppers, celery, coriander and tomatoes and set aside.
Add half the coriander to the yoghurt as well as salt and pepper and some paprika.
Once the couscous is aldente, mix all the veg and remaining coriander into the cous cous and serve with a drizzle of yoghurt dressing top, voila!




Makes 3 decent servings as a main meal or 6 servings as a side dish

Number of Servings: 3

Recipe submitted by SparkPeople user *KEROSENE*.