Israeli Couscous with Moroccan-Roasted Butternut Squash

Israeli Couscous with Moroccan-Roasted Butternut Squash
11 Ingredients
  • Cooking spray
  • 1 1/3 cups Israeli couscous
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pitted oil-cured olives, halved (about 12 olives)
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 3 tablespoons sliced almonds, toasted
  • Moroccan-Roasted Butternut Squash
  • Nonfat Greek yogurt (optional)
  • Fresh mint leaves (optional)
Nutrition
375
19% daily value
3 servings
                                       
                                            vegetarian
     

Fat

12% 8

Saturated

4% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

21% 63

Carbs (net)

- 58

Fiber

23% 6

Sugars

- 0

Sugars, added

- 0

Protein

23% 12

Cholesterol

0% 0

Sodium

13% 306

Calcium

7% 69

Magnesium

14% 59

Potassium

5% 216

Iron

14% 2

Zinc

9% 1

Phosphorus

24% 169

Vitamin A

2% 18

Vitamin C

1% 1

Thiamin (B1)

12% 0

Riboflavin (B2)

12% 0

Niacin (B3)

19% 3

Vitamin B6

8% 0

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

13% 2

Vitamin K

0% 1

Sugar alcohols

- 0

Water

- 181
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