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.

Best Health Magazine, September 2008; Photo: Brian Leatart/Foodpix/Jupiterimages

 

Couscous and Squash Salad
Couscous and Squash Salad
Servings
6servings (as a generous side dish)
Servings
6servings (as a generous side dish)
Ingredients
Servings: servings (as a generous side dish)
Units:
Ingredients
Servings: servings (as a generous side dish)
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Per serving: 303 calories, 8 g protein, 11 g total fat (1 g saturated fat), 45 g carbohydrates, 5 g fibre, 0 mg cholesterol, 43 mg sodium