WHOLE WHEAT M'HAMSA COUSCOUS SALAD

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Whole Wheat M'Hamsa Couscous Salad image

Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand. Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash. Recipe found at reddding.com. Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 delicata squash or 1 butternut squash
5 tablespoons olive oil, divided
1 1/2 cups water or 1 1/2 cups broth
1 cup m'hamsa couscous or 1 cup whole wheat couscous
1/4 cup chopped sun-dried tomato packed in oil
3 scallions, chopped
2 -3 sprigs fresh parsley, minced
1/3 cup fresh mint leaves, minced
juice 1 lemon
salt and pepper
1/3 cup feta cheese, for garnish

Steps:

  • Preheat oven to 425 degrees.
  • With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
  • Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
  • Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
  • Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
  • Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
  • Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
  • Add lemon juice and roasted squash, and toss again.
  • Season to taste with salt and pepper, and top with feta.

Nutrition Facts : Calories 729.4, Fat 41.6, SaturatedFat 8.8, Cholesterol 22.2, Sodium 335.4, Carbohydrate 73.6, Fiber 6.1, Sugar 1.6, Protein 15.9

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