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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 593 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 acorn squash
  • 2 crowns broccoli
  • 16 fl oz chicken or vegetable broth
  • 2 (15 oz) cans kidney beans
  • 1 lime
  • 1 red bell pepper
  • 1 medium red onion
  • 1 cup whole wheat couscous
  • black pepper
  • curry powder
  • extra virgin olive oil
  • garlic powder
  • parsley flakes
  • pure maple syrup
  • salt

Instructions

  1. Preheat oven to 450°F. Line a large baking sheet pan with aluminum foil for easier cleanup (optional).
  2. Wash and dry the fresh produce.
    • 2 crowns broccoli
    • 1 acorn squash
    • 1 red bell pepper
    • 1 lime
  3. Place maple syrup, oil, salt, and pepper in a large bowl; whisk to combine the sauce.
    • 3 tbsp pure maple syrup
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  4. Separate broccoli heads into bite-sized florets and cut stems into smaller pieces; add to the bowl with the sauce.
  5. Halve acorn squash lengthwise, trim off the ends, then scoop out the seeds. Cut crosswise into ¼-inch-thick slices and add to the bowl; toss vegetables to coat.
  6. Transfer broccoli-squash mixture to the baking sheet and spread out in an even layer. Place in the oven and bake, tossing halfway through, until veggies are fork-tender, about 20 minutes. Remove from oven.
  7. While the veggies are roasting, peel and small dice onion. Trim, seed, and small dice bell pepper.
    • 1 medium red onion
  8. Preheat a large pot over medium-high heat.
  9. Meanwhile, drain and rinse beans; set aside to drain further.
    • 2 (15 oz) cans kidney beans
  10. Once the pot is hot, add oil and swirl to coat the bottom. Add onion and bell pepper; cook, stirring occasionally, until soft, about 5 minutes.
    • 2 tbsp extra virgin olive oil
  11. Add beans, broth, and spices to the pot; stir to combine and bring to a boil over high heat.
    • 16 fl oz (2 cups) chicken or vegetable broth
    • 2 tsp curry powder
    • 2 tsp parsley flakes
    • 1 tsp salt
    • ½ tsp garlic powder
  12. Once the liquid is boiling, remove from heat; add couscous, and stir. Cover and let stand for 10 minutes.
    • 1 cup whole wheat couscous
  13. Meanwhile, cut lime into wedges and set aside.
  14. To serve, divide curried couscous, roasted veggies, and lime wedges between bowls. Enjoy!

Nutrition per Serving

Calories
593
Fat
15g
Net Carbs
80g
Protein
23g

Cookware

  • aluminum foil
  • baking sheet pan
  • can opener
  • chef's knife
  • colander
  • cutting board
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stirring spoon
  • whisk or fork