Squash Couscous

This recipe is adapted from a 2001 LCBO Food & Drink magazine. I like to bring this to BBQ parties as an alternative to meat. Couscous is "high" in protein and therefore a tasty alternative. The original recipe calls for acorn squash, however I prefer the creamier consistency of the buttercup. Because it is a drier squash, I add a bit of vegetable broth to soften it up.

Squash Couscous
1 tbs. olive oil
2 cups diced buttercup squash
2 cups diced red pepper
1-2 tsp curry powder
1/2-1 tsp paprika
2 cups frozen peas, cooked (can substitute edamame for peas)
2 cups couscous
2 cups vegetable stock (if you use whole wheat couscous then you will need 2 1/2 cups of stock)
6 green onions, chopped
1/2 cup pine nuts

Heat oil  in a pan and add squash. If using buttercup, cook for a few minutes then add a couple of tablespoons of broth or water to help soften the squash. Add peppers and cook mixture until softened.Stir in curry and paprika and cook for another couple of minutes.
Cook peas in the microwave and drain. Set aside.
Heat vegetable broth in a pot or microwave until boiling. Place couscous in a large bowl and pour broth over it. Mix well then cover the bowl and let it site for 5 minutes.
When the couscous is ready, uncover and mix with a fork. Add pea, squash mixture and pine nuts. Stir until well mixed. Serve warm or cold.

Serves 8

Nutritional Breakdown Per Serving

   323 Calories
   8g Fat (21.0% calories from fat)
   12g Protein
   53g Carbohydrate
   7g Dietary Fiber
   1 mg Cholesterol
   417 mg Sodium