I adjusted this one from the recipe and still yummy.
Source: Prevention October 2019
1. Cut the neck off squash ( reserve base for another use), then peel and cut into 1/2 inch pieces. Heat 1 Tbsp oil in a nonstick skillet on medium. Add squash and cook, covered, stirring occasionally, 8 minutes.
2. Meanwhile, heat remaining Tbsp oil in a Dutch oven on medium. Add onion and cook covered, stirring occasionally, for 6 minutes. Stir in garlic and ginger and cook for 1 minute. Add broth, thyme, and squash and bring to a boil.
3. Using a fork mash white beans and add to soup along with chikcpeas.
4. Cook couscous per pkg. directions; fluff with a fork and fold in pistachios, cilantro, apricots, and scallion.
Serve soup topped with couscous mixture.
I made the couscous without the apricots and still delish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 338 | ||
Calories from Fat: 58 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 842.8mg | 29 % | |
Potassium 810.4mg | 21 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 45.4g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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