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Roasted Butternut Squash and Israeli Couscous Pilaf continued

6. Stir in the water, the remaining ⁄ 2 teaspoon of salt, and ⁄ 2 teaspoon
1
1
of pepper. Bring to a boil; reduce the heat, and simmer for 12 min-
utes or until the liquid is absorbed.
7. Remove the saucepan from the heat and stir in the olives, mint,
almonds, lemon zest, and roasted butternut squash. Toss well
to combine.
8. Serve immediately.

Serves 4. Prep time: 15 minutes. Cooking time: 20 minutes. Total time: 35 minutes.

Per serving: Calories: 447 Fat: 16.5g Saturated Fat: 9.4g Protein: 12.1g
Carbohydrates: 75.6g Fiber: 13.6g

176 28 Days of Clean Eating