Page 176 - 28_Days_of_Clean_Eating.sanet.cd

Roasted Butternut Squash

and Israeli Couscous Pilaf Vegan

Israeli couscous is toasted pasta that is shaped like a ball. It is not
that much diferent than couscous, which is also made from sem-
olina flour, except a little heartier and it does not clump together
when cooked. The mint, olives, and lemon are standards of Middle
Eastern cooking and make this a lively dish.

Ingredient Tip: Sometimes butternut squash can be challenging
to cut. To make things easier on you, try pricking the squash a few
times with a fork. Then, microwave it on high for 1 to 2 minutes to
soften up the squash.

3 tablespoons coconut oil, plus 1½ cups 100% whole-wheat
additional for greasing pearled couscous
2 pounds butternut squash, (Israeli couscous)
peeled and cut into chunks 2 garlic cloves, minced
1 teaspoon salt 2 cups water
1 teaspoon freshly ground ½ cup Kalamata olives, halved
black pepper ¼ cup chopped fresh mint
½ teaspoon ground cumin ¼ cup sliced almonds, toasted
¼ teaspoon cayenne pepper 1 teaspoon grated lemon zest
1. Preheat the oven to 475°F.
2. Coat a rimmed baking sheet with oil.
3. Combine the butternut squash, 2 tablespoons of coconut oil,
1 ⁄ 2 teaspoon each of salt and pepper, cumin, and cayenne pepper
on the baking sheet.
4. Bake for 20 minutes or until tender and golden brown.
5. Meanwhile, in a medium saucepan, heat the remaining 1 table-
spoon of coconut oil over medium-high heat. Add the couscous
and garlic; sauté for 1 minute.

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Vegetarian Dinners 175