Tuesday, December 20, 2011

Butternut Squash Whole Wheat Couscous

Oh so yummy and versatile! This is a perfect side dish that will compliment any dish!! 


  • 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



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