Roasted Butternut Squash and Israeli Couscous Pilaf

Name: Roasted Butternut Squash and Israeli Couscous Pilaf
Prep time: 15 min
Cook time: 20 min
Yield: 5
Ingredients: 3 tbsp coconut oil, (divided, plus additional for greasing the pan); 2 pounds butternut squash, (peeled and cut into chunks); 1 1/2 tsp salt, (divided); 1/2 tsp ground cumin; 1/2 tsp cayenne pepper, (or to taste); 8 ounces Israeli couscous, (also known as pearled couscous); 3 garlic cloves, (minced); 2 cups water; 1 tsp black pepper, (divided, preferably fresh ground); 1/2 cup Kalamata olives, (halved (more if you like)); 1/4 cup fresh mint, (chopped); 1/2 cup sliced almonds, (toasted ); 1 tsp grated lemon zest

Roasted Butternut Squash and Israeli Couscous Pilaf was pinched from <a href="https://gooddinnermom.com/roasted-butternut-squash-and-israeli-couscous-pilaf/" target="_blank" rel="noopener">gooddinnermom.com.</a>

"This recipe is a wonderful side dish but also hearty enough to be served as a meatless main dish. Leftovers are delicious at room temperature or reheated...."

INGREDIENTS

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3 tbsp coconut oil, (divided, plus additional for greasing the pan)

•

2 pounds butternut squash, (peeled and cut into chunks)

•

1 1/2 tsp salt, (divided)

•

1/2 tsp ground cumin

•

1/2 tsp cayenne pepper, (or to taste)

•

8 ounces Israeli couscous, (also known as pearled couscous)

•

3 garlic cloves, (minced)

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2 cups water

•

1 tsp black pepper, (divided, preferably fresh ground)

•

1/2 cup Kalamata olives, (halved (more if you like))

•

1/4 cup fresh mint, (chopped)

•

1/2 cup sliced almonds, (toasted )

•

1 tsp grated lemon zest

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