Israeli Couscous with Moroccan-Roasted Butternut Squash
28 mins (prep 5, cooking 23)
10 ingredients
3 servings (serving size: 1 cup couscous and about 1 cup squash)
Oil-cured olives pack a punch of flavor because they have been soaked in herb or spice-infused oil for several months. To save time, roast the squash while the couscous cooks.

Categories:  oxmoor-house , low-cholesterol , meatless , vegetables , pasta , main-dishes ,
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Serving Size (219.41 g)
Servings 3
Amount per Serving
Calories 358.3 Calories from Fat 356.31
% Daily Value *
Total Fat 39.59g 182.73%
Saturated Fat 5.49g 82.32%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 206.89mg 25.86%
Total Carbohydrate 1.92g 1.92%
Dietary Fiber 1.44 g 17.34%
Sugars 0.0 g %
Protein 0.69g 4.15%
Vitamin A 801.56IU% Vitamin C 2.62mg%
Calcium 46.3mg% Iron 2.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
israeli couscous, pitted, sliced almonds, nonfat greek yogurt


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