- 1 tbsp Olive Oil
- 1 butternut squash, peeled and diced into bite sized pieces
- 5 tbsp silvered almonds
- 1 package of Cashbah whole wheat couscous
- 2 cups of organic low sodium chicken stock
- 1/4 tsp of sea salt
- 2tbsp of freshly chopped parsley
- 1 tbsp fresh lemon juice
In a large pot, heat oil over medium heat, cook squash until softened, about 7 minutes.
Add in onions and almonds and cook for 3 more minutes
Add chicken stock, bring to a boil.
Stir in couscous and salt, remove from heat, and cover and let stand for 5 minutes
Remove lid and fluff with fork.
Gently stir in parsley and lemon juice