Moroccan Butternut Squash Couscous*
4 tbsp or 1/2 stick unsalted butter OR 3 tablespoons of Extra-Virgin Olive Oil for healthier version
1 butternut squash, peeled and cubed (about 3 cups)
1 can chickpeas, rinsed and drained
1 tablespoon of garlic
2 teaspoons Moroccan seasoning**
1/2 teaspoon crushed red pepper flakes
1 cup couscous
1 1/2 cups of chicken broth
juice of 1 lemon
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh sage
salt and pepper, to taste
Melt butter in a large, deep skillet or coat pan with olive oil. Add garlic and cook on medium heat until it begins to sizzle.
Add the chickpeas, squash, Moroccan seasoning, crushed red pepper, salt and pepper. Stir well to incorporate all of the ingredients. Cook on medium heat until the squash is caramelized and almost fork tender, continue to stir, about 15-20 minutes.
While the squash is cooking, in another pot add the chicken broth and bring to a rolling boil, add the couscous. Cover and remove from heat; let stand for 5 minutes. Add couscous to butternut squash mixture along with lemon juice, sage, basil and toss together.
Raisin, Almond, Feta Salad
bag of Romain salad mix
1/2 cup of raisins
1/4 cup of almonds
1/4 cup of Feta Cheese
Toss all ingredients together in a salad with a sweet vinaigrette of your choice. This salad is also great with a variety fruits like strawberries, mandarin oranges, and apples.
Making your own vinaigrette is the "pennyless" way, plus it's tastier. This one has become a McDougal family favorite:
Sweet Honey Mustard Vinaigrette***
3/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup of honey
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
Combine all ingredients in a small bowl and whisk until incorporated. See photo of my son below for visual. Refrigerate up to 2 days.