Monday, October 3, 2011

Autumn Couscous Bowl

This salad is incredibly addicting!

Autumn Couscous Bowl (Better Homes and Gardens Oct. 2011)

1            2-lb. butternut squash, peeled and chopped in ½” pieces (about 4 cups)
2            cups small cauliflower florets
1            10-oz. pkg. couscous
3            Tablespoons soy butter
¼            cup sweet Asian chili sauce
¼            cup shelled pistachios

Preheat broiler. Place squash and 2 tablespoons water in a large microwave safe bowl; cover with vented plastic wrap. Microcook on 100% power (high) 5-8 minutes until crisp-tender, stirring once.

Transfer squash and cauliflower to baking pan, sprinkle ½ teaspoon each salt and pepper. Lightly coat with cooking spray. Broil 4-5 inches from heat for 10 minutes, until tender and beginning to brown, stirring once.

Meanwhile, prepare couscous according to package directions, set aside.  In small microwave safe bowl, combine butter and chili sauce. Cook until butter is melted.  Divide couscous among 4 bowls. Top with vegetables, pistachios, and chili-butter.
***I just made one big dish and mixed everything together.  I also used double the chili sauce.

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