Israeli Couscous with Moroccan-Roasted Butternut Squash

Ingredients

• 3 tablespoons almonds toasted sliced
• 0.3 teaspoon pepper black
• 3 servings moroccan-roasted butternut squash 
• 0.3 cup mint leaves fresh coarsely chopped
• 1.3 cups israeli couscous 
• 0.5 cup oil-cured olives pitted halved ( 12 olives)
• 0.3 teaspoon salt 
• 2 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat a medium saucepan over medium-high heat; coat pan with cooking spray.
2. Add couscous; saut 1 minute. Stir in water, salt, and pepper. Bring to a boil; reduce heat, and simmer 12 minutes or until liquid is absorbed.
3. Remove from heat.
4. Add olives, mint, and almonds; toss well.
5. Divide couscous among 3 plates. Top evenly with Moroccan-Roasted Butternut Squash.
6. Serve with yogurt, and garnish with mint leaves, if desired.