Title: Suppers: [wednesday] warm couscous & roasted
 Categories: Vegetables, Main dish
      Yield: 6 Servings
 
      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
  1 1/2 c  Vegetable stock, or water
      1 ts Ground cumin
      1 c  Couscous
    1/2 c  Frozen green peas, thawed
    1/4 c  White wine vinegar
    1/4 c  Vegetable oil
      1 ts Dried oregano
    3/4 ts Salt
        pn Cayenne pepper
    1/2 c  Fresh coriander, chopped
           -or parsley
 
  Cut the  butternut squash and onion into large bite-size pieces for
  this dish. You can use canned chick-peas or kidney beans in this
  recipe. A 19-ounce can contains about 2 cups of beans. Freeze
  leftovers for another day.
  
  In 13x9-inch baking dish, toss squash, onion and garlic with oil;
  roast in 400F 200C oven, turning once, for 20-30 minutes or until
  browned on edges and just tender. Transfer to large bowl; add
  chick-peas and sweet pepper.
  
  Meanwhile, in saucepan, bring stock and cumin to boil; stir in
  couscous and peas. Remove from heat, cover and let stand for 5
  minutes. Fluff with fork; sprinkle over squash mixture along with
  vinegar, oil, oregano, salt and cayenne. Toss gently.
  
  [Can be made ahead, covered and refrigerated for up to
        1    day.]
  
  Toss with coriander.
  
  Serve with: sliced tomato salad, baked apples with vanilla yogurt.
  
  May be served warm or at room-temperature the next day. Per serving:
  about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good
  source iron, very high source fibre.
  
  Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
  Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef
  Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers:
  [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
  Jerked Pork Tenderloins