Moroccan Couscous

This is a tasty, somewhat spicy, veggie packed side.  In an attempt to utilize as many CSA veggies as possible as fast as possible, this recipe was inspired by this week's box.  Cubed squash, onion (my fav) and zucchini paired with some Moroccan inspired spices make this dish really delish!

Servings: 6

Size: 1 cup

Points Plus: 5pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 30 minutes

Rating: 4 stars - Very Good

Ingredient List: 

2 cups peeled butternut squash, cubed

1 yellow onion, diced

1 large zucchini, cubed

1 T. olive oil

1 1/2 stock of your choice

1 T. Smart Balance light butter

1 t. McCormick - Moroccan Seasoning (mixture of cinnamon, cuman, coriander, ginger, cardamom, black pepper, white pepper, red pepper, paprika and turmeric)

1 cup uncooked couscous

4 scallions, white and green parts, chopped
Lettuce and/or spring mix, chopped

Salt and pepper to taste

Directions:

Preheat oven to 375.  Place quash, onion and zucchini on a rimmed sheet pan.  Drizzle with olive oil and salt and pepper to taste. Roast for 20 minutes, string after 10.  Increase oven temp to 400 degrees and roast for an additional 10 minutes.  While veggies are roasting heat stock in a large pan and add McCormick seasoning. Bring to a boil, turn off heat and let steep for 15 minutes.  After 15 minutes bring to a boil again, sprinkle couscous into stock mixture, stir, cover and let stand for 10 minutes.  When veggies are done remove lid from couscous and fluff with a fork.  Add veggies over couscous and toss.  Serve over copped lettuce and top with chopped scallions!

Tip:

For additional protein consider adding some roasted chicken.

XOXO - Katie