Couscous Kale and Butternut Squash

1 tablespoon canola oil
½ small onion, finely chopped (about ½ cup)
2/3 cup Israeli couscous
2 cups water
¾ cup butternut squash, cut into ½” cubes
1 cup packed finely chopped kale
½ cup white beans
1 tablespoon finely chopped parsley
2 large green olives, finely chopped (about 4 teaspoons)
Salt to taste
A 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.