Couscous and Squash Salad
This quick-to-make salad matches chewy Israeli couscous with super-nutritious squash and walnuts. Try pairing it with a crisp Chardonnay.
3 cups (750 mL) butternut squash, peeled, seeded and cut into small cubes (rich in beta carotene)
1 cup (250 mL) radicchio, thinly shredded
1/3 cup (75 mL) chopped walnuts (optional) (rich in heart-healthy omega-3s)
1/2 cup (125 mL) cilantro, chopped
1 red onion, cut into wedges (may help protect against stomach cancer)
2 Tbsp (30 mL) fresh thyme (remove leaves from woody stems)
1 package (250 g) Israeli-style couscous, about 1 1/2 cups (375 mL) (Orzo pasta may be substituted)
Walnut oil (very low in saturated fat)
- Preheat oven to 375°F. Combine squash, onion and thyme with a little olive oil and salt. Layer onto a baking sheet and roast until tender, about 20 minutes.
- Meanwhile, bring a large pot of water or low-salt chicken broth to a boil. Add couscous and cook until al dente, about 6 minutes (orzo may take longer). Drain, then spoon into a bowl.
- Drizzle with 1 tbsp (15 mL) walnut oil and the juice of one lemon. Chop onions; stir into couscous along with squash mixture, radicchio, cilantro and walnuts. Season to taste.
8 g protein
11 g total fat (1 g saturated fat)
45 g carbohydrates
5 g fibre
0 mg cholesterol
43 mg sodium
Best Health Magazine, September 2008; Photo: Brian Leatart/Foodpix/Jupiterimages