1 2-lb butternut squash, peeled and chopped in 1/2 inch pieces (about 4 cups)
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes 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 on high just until butter is melted. Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.
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