Couscous Breakfast
MAKES 4 SERVINGS
Nutrition Facts Per Serving: Calories 448,
Total Fat 18g, Saturated Fat 4g, Protein 17g,
Carbohydrates 57g, Cholesterol 210mg,
Fiber 9g, Sodium 113mg
Dietary Exchange: 3 Bread/Starch,
2 Vegetable, 2 Meat, 3 Fat
16 ounces butternut squash,
seeded and cut into 1-inch
cubes
4 spears asparagus, sliced
½ teaspoon smoked paprika
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon plus 1 teaspoon
olive oil
1 cup chicken or vegetable broth
(low sodium)
1 cup plain couscous
¼ cup parsley, chopped
½ cup pomegranate arils (seeds)
4 eggs
Salt to taste
1 avocado, cut into 4 pieces
- Preheat oven to 425° F. In a medium
bowl, combine squash, asparagus,
paprika, pepper, garlic powder and
1 tablespoon olive oil. Toss well to
coat. Spread evenly onto a sheet pan
and roast for 15-18 minutes, or until
browned and tender. - In the meantime, in a medium sauce-
pan, combine broth and 1 teaspoon
olive oil, and bring to a simmer. Stir in
the couscous and cover the pan. Remove
the pan from the heat and let stand
for 5 minutes. When the couscous has
absorbed all the liquid, fluff it with a fork,
and add the parsley and pomegranate. - Heat a small skillet over medium
heat, lightly spray with olive oil, add
eggs, season with salt (if desired), cover
and cook to your desired doneness. - To assemble bowls: Layer couscous,
squash, asparagus, egg and sliced
avocado.
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