ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
MAKES 4 SERVINGS
2 tablespoons extra virgin
1. Heat 1 tablespoon oil in nonstick skillet on medium olive oil, divided
heat. Add squash and cook, covered, stirring 1 large butternut squash,
occasionally, 8 minutes.
peeled, seeded and cut into
2. Meanwhile, heat remaining oil in Dutch oven 1 onion, chopped
on medium heat. Add onion and cook, covered, 2 cloves garlic, finely
stirring occasionally, for 6 minutes. Stir in garlic 1 1-inch piece fresh ginger,
and ginger and cook 1 minute more.
peeled and finely chopped
3. Add broth, thyme and butternut squash to onion 6 cups low-sodium chicken
mixture and bring to a boil. Using a fork, mash 6 sprigs fresh thyme
white beans and add to the soup along with 1 15-ounce can white beans,
1 15-ounce can chickpeas,
4. Cook couscous per package directions; fluff with rinsed
a fork and fold in pistachios, apricots, cilantro and ½ cup couscous
scallion. Serve soup topped with couscous mixture.
¼ cup roasted pistachios,
PER SERVING: About 560 calories, 15.5 g fat (2 g saturated), finely chopped
26 g protein, 385 mg sodium, 88 g carbohydrates, 19 g fiber ¼ cup dried apricots, finely
¼ cup fresh cilantro, chopped
1 scallion, sliced
All the vegetables for this salad can
be chopped and portioned ahead of
time and stored in the refrigerator
overnight. You can also roast the
squash and cook the couscous a day in
advance; refrigerate separately for up
to three days. Once tossed, the salad
will last for a day in the refrigerator.