EAT
Curried Couscous, with Maple Glazed Acorn Squash and Broccoli
Elevate your bowl game with this dish! The maple syrup will make your kids ask for more. Add a little crushed red peppers for a little kick.
INGREDIENTS
- 1 cup couscous
- 16 fl oz (2 cups) vegetable broth
- 1 (15 oz) cans kidney beans
- 2 crowns broccoli chopped
- 1 acorn squash
- 1 red bell pepper chopped
- 1 medium red onion chopped
- 1/4 cup pure maple syrup
- Extra virgin olive oil
- Salt
- ½ tsp black pepper
- 2 tsp parsley
- 1/2 tbsp curry powder
- ½ tsp garlic powder
EQUIPMENT
- Measuring spoons
- Measuring Cup
- Small sauce pan
- One large bowl
- Baking pan or baking sheet
Cooking Directions
- Preheat oven to 450°F.
- In a large bowl combine maple syrup, pepper, a drizzle of olive oil, and a pinch of salt to taste to make your sauce.
- Peel and cut the acorn squash in half (lengthwise). Trim off the ends and scoop out the seeds.
- Slice acorn squash into thin slices.
- Toss sliced acorn and chopped broccoli into bowl of sauce.
- Transfer sauced veggie mix to a baking sheet or backing pan, and place in the oven to bake for 25 mins or until veggies are tender. Remove from oven.
- While the veggies are roasting, preheat a large pot over medium-high heat.
- Drain and rinse beans; set aside to fully drain.
- Once the pot is hot, add oil to coat the bottom. Add onion and bell pepper. Stirring occasionally, until soft.
- Add beans, broth, and spices to the pot; stir to combine and bring to a boil over high heat.
- Once the liquid is boiling, add couscous, stir and cook according to direction on the box. (Typically, reduce boil down to a simmer for 5 mins then just cover and let stand for 10 minutes.)
- Serve and enjoy!
