Israeli Couscous with Squash and Peppers

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This side dish has been a family favorite for years. It is both delicious and nutritious and makes use of this season's vegetables, Butternut Squash and Red Pepper.  You can enjoy it as a side dish or a meal, (but add a little bit of protein to it!), depending on your level of hunger. 

Makes 6-8 Servings

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 tsp ground cumin

  • 1 1/2 cups Israeli couscous

  • 2 sweet red peppers, seeded and diced

  • 2 cups diced butternut squash

  • 3 cups hot homemade chicken stock

  • 1/3 cup fresh cilantro or parsely

  • salt and pepper to taste

Directions

  1. Heat oil in large, deep non-stick skillet. Add onion and garlic. Cook on low heat until golden.

  2. Add cumin and couscous. Brown lightly. Add red peppers and squash and mix together well.

  3. Add hot chicken stock and bring to boil. Reduce heat, cover and simmer gently for 10 to 14 minutes until couscous is tender. Taste and season with salt and pepper if necessary. Sprinkle with cilantro before serving.