Couscous with Butternut Squash & Pine Nuts
Prep: 25 minutes • Cook: 20 minutes • Serves: 4
1 teaspoon olive oil
1 cup diced yellow onion
1 teaspoon minced garlic
1-1/2 cups peeled and diced butternut squash
2 cups less-sodium chicken broth
1 box (10 ounces) plain couscous
1/2 cup sliced green onions
1/4 cup toasted pine nuts
1 tablespoon chopped fresh parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon each kosher salt and ground black pepper
1/4 cup shaved Parmesan cheese (optional)
1. In large saucepot, heat butter and oil over medium heat. Add onion and garlic, and cook 4 to 5 minutes or until onion is soft. Reduce heat to medium-low. Add squash and partially cover pot. Cook 8 to 10 minutes or until squash is just tender, stirring occasionally.
2. Add broth and bring to a boil. Stir in couscous, green onions, pine nuts, parsley and rosemary. Remove from heat; cover and let stand 7 to 8 minutes or until couscous is tender.
3. Fluff couscous with fork, and stir in salt and pepper. Serve immediately topped with cheese curls, if desired.
Approximate nutritional values per serving: 361 Calories, 10g Fat (3g Saturated), 8mg Cholesterol, 396mg Sodium, 60g Carbohydrates, 4g Fiber, 13g Protein