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
| Servings |
| 6servings (as a generous side dish) |
| Servings |
| 6servings (as a generous side dish) |
Ingredients
- 3 cups butternut squash peeled, seeded and cut into small cubes (rich in beta carotene)
- 1 cup radicchio thinly shredded
- 1/3 cup walnuts chopped, (optional) (rich in heart-healthy omega-3s)
- 1/2 cup cilantro chopped
- 1 red onion cut into wedges (may help protect against stomach cancer)
- 2 tbsp fresh thyme (remove leaves from woody stems)
- 1 package Israeli-style couscous about 1 1/2 cups (375 mL) (Orzo pasta may be substituted)
- Dressing
- walnut oil (very low in saturated fat)
- lemon
- salt
Servings: servings (as a generous side dish)
Units:
|
Ingredients
Servings: servings (as a generous side dish)
Units:
|
Instructions
- 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.
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
