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Israeli Whole-Wheat Couscous Butternut Squash

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Israeli Whole-Wheat Couscous with
Butternut Squash
by DMC Chef 

Yields: 4 half-cup servings
Prep Time: 10 min
Cook Time: 20 min
Calories: 150 per serving

7/8 tsp. Olive Oil
1 3/4 oz. Yellow Onion, Finely Chopped
1/2 tsp. Garlic Cloves, Peeled and Minced
2/3 tsp. Ground Cumin
2 1/4 oz. Red Bell Pepper, Diced
2 2/3 oz. Butternut Squash, Cubed to 1/2 inch
2 2/3 tsp. Cilantro
1/8 tsp. Black Pepper
3 1/2 oz. Whole-Wheat Israeli Couscous
1 1/3 cup Hot Vegetable Broth



1. Heat oil in a large braiser over medium heat. Add onion and sauté until starting to turn brown and crispy. Add garlic, cumin and couscous. Sauté for a few more minutes to lightly toast the couscous. While this is sautéing, heat the vegetable broth.

2. Add bell peppers, squash cubes, hot broth and pepper. Stir to combine. Bring to a boil; reduce to low simmer and cover. Cook for 10 – 2 minutes or until the couscous is tender, stirring occasionally. Toss in fresh cilantro. Serve hot.



















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