Directions:
- Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
- While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
- Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.58 Kcal (919 kJ) | ||
| Calories from fat | 27.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 15.74mg | 1% | |
| Potassium | 600.64mg | 13% | |
| Total Carbs | 41.92g | 14% | |
| Sugars | 10.68g | 43% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.8mg | 4% | |
| Calcium | 92.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.77 Kcal (238 kJ) | ||
| Calories from fat | 7.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 5% | |
|---|---|---|---|
| Sodium | 4.07mg | 1% | |
| Potassium | 155.3mg | 13% | |
| Total Carbs | 10.84g | 14% | |
| Sugars | 2.76g | 43% | |
| Dietary Fiber | 1.78g | 28% | |
| Protein | 1.3g | 10% | |
| Vitamin C | 8.3mg | 53% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.2mg | 4% | |
| Calcium | 24mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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