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

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 Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com