Squash and Chickpea Couscous

I love eating squash, chickpeas, and couscous. So when I decided to try them together this Squash and Chickpea Couscous recipe became one of my favorites.

Ingredients:

1 tablespoon olive oil

¼ cup finely chopped sweet onion

12 oz package peeled and chopped fresh

butternut squash

½ (15-oz) can chickpeas (cooked & peeled), drained and rinsed (about ¾ cup)

½ cup uncooked whole wheat couscous

⅛ teaspoon salt

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

¼ cup freshly grated Parmesan cheese

Directions:

1. Bring 1 cup water to a boil in a small saucepan; reduce heat to a simmer.

2. Meanwhile, heat oil in a medium saucepan over medium-high heat.

3. Add onion; saute 3 minutes or until tender.

4. Add squash, and cook 8 minutes, stirring occasionally.

5. Stir in chickpeas and couscous; cook 2 minutes, stirring constantly.

6. Stir in simmering water and salt.

7. Remove pan from heat; cover and let stand 8 minutes.

8. Fluff with a fork, and stir in parsley and lemon juice.

9. Divide couscous mixture evenly among 4 containers; top each serving with 1 tablespoon cheese.

Enjoy!