Categories: vegetales-couscous

Ingredients

• 2 lbs. butternut squash, peeled, halved, seeded and cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into 12 wedges
• 6 cloves garlic
• 1 Tbsp. PLUS 1 tsp. olive oil, divided use
• 1/2 tsp. coarse salt, divided use
• 1/4 tsp. ground black pepper
• 2 1/2 cups water
• 1 tsp. curry powder
• 10 oz. couscous (about 1 1/2 cups)
• 1/2 cup golden raisins
• 1/2 cup halved kalamata olives

Directions

1. Heat oven to 425 degrees.
2. Combine squash, bell pepper, onion, garlic, 1 Tbsp. oil, 1/4 tsp. salt and the pepper in a roasting pan; toss to coat. Spread in a single layer. Roast, turning once, 25 minutes or until vegetables are lightly browned and tender.
3. Meanwhile, in a large saucepan, bring water, remaining 1 tsp. oil, cumin, curry powder and remaining salt to boil. Stir in couscous and raisins. Remove from heat, cover and let stand 5 minutes. Fluff couscous with a fork; stir in roasted vegetables and olives and serve.

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