Suppers: [wednesday] warm couscous and roasted fall vegetab

1. Cut the butternut squash and onion into large bite-size pieces for this dish.
2. You can use canned chick-peas or kidney beans in this recipe.
3. A 19-ounce can contains about 2 cups of beans.
4. Freeze leftovers for another day. In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400f 200c oven, turning once, for 20-30 minutes or until browned on edges and just tender.
5. Transfer to large bowl; add chick-peas and sweet pepper.
6. Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
7. Remove from heat, cover and let stand for 5 minutes.
8. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne.
9. Tossi gently.
10. [can be made ahead, covered and refrigerated for up to 1 day. ] toss with coriander.
11. Serve with: sliced tomato salad, baked apples with vanilla yogurt.
12. May be served warm or at room-temperature the next day. Per serving: about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron, very high source fibre.
13. Other recipes in group: suppers: [monday] chicken with mushroom sauce suppers: [tuesday] carrot and ham soup suppers: [thursday] greek beef pita pockets suppers: [friday] pasta carbonara with peas suppers: [saturday] pan-braised sea bass with vegetables suppers: [sunday] jerked pork tenderloins.