🫙 From the Spice Rack
Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables
4 c Butternut squash, cubed -or sweet potato 1 Red onion, chopped 2 Garlic cloves, quartered 2 tb Olive oil 1 c Chick-peas, cooked, or -kidney beans 1/2 c Sweet red pepper, diced
maineasy
Ingredients8 items
Ingredients
- 4c butternut squash, cubed
- 2garlic cloves, quartered
- 2tb olive oil
- 1c chick-peas, cooked, or
- 11/2 c vegetable stock, or water
- 1ts ground cumin
- 1c couscous
- 1/2c frozen green peas, thawed
Directions
- 1
4 c Butternut squash, cubed -or sweet potato 1 Red onion, chopped 2 Garlic cloves, quartered 2 tb Olive oil 1 c Chick-peas, cooked, or -kidn
- 2
You can use canned chick-peas or kidney beans in this recipe
- 3
A 19-ounce can contains about 2 cups of beans
- 4
Freeze leftovers for another day
- 5
In 13x9-inch baking dish, toss squash, onion and garlic with oil
- 6
roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges and just tender
- 7
Transfer to large bowl
- 8
add chick-peas and sweet pepper