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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Squash Couscous https://www.metro.ca/userfiles/image/recipes/couscous-courges-5364.jpg PT25M PT25M PT50M
    Heat oil in a large pot over medium-high heat.Add onion and carrots and sauté for 1 minute.Add chicken broth, cover, and simmer until carrots are half-cooked.Add remaining ingredients, except couscous and couscous spices and continue cooking, uncovered, until vegetables are tender.Cook couscous according to package instructions.Spoon couscous into a plate, and make a well in the centre.With a slotted spoon, take vegetables out of the pot, drain, and place in the centre of the couscous.Pour cooking broth into a gravy boat to heighten flavour of couscous.
    6
    4 8 5 3
    2 Tbsp. (30 mL) Robusto olive oil 1 cup (250 mL) Cubed red onion 2 medium carrots, cut into sticks 1 cup (250 mL) chicken broth 1 small butternut squash, cut into sticks 1 zucchini, cut into sticks 1/2 red pepper, cut into sticks 1/2 green pepper, cut into sticks 2 garlic cloves, minced 19 oz (540 mL) diced Tomato 1/2 cup (125 mL) chickpeas, drained 1 tsp. (5 mL) couscous spices 7 oz (200 g) couscous Harissa sauce to taste
    Squash Couscous

    Squash Couscous

    Rate this recipe
    8 Votes
    • Lactose-free
    6
    servings
    0:25
    Preparation
    0:25
    COOKING
    0:50
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2 Tbsp.
      (30 mL)
      Robusto olive oil
    • 1 cup
      (250 mL)
      Cubed red onion
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    • 2
      medium carrots, cut into sticks
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    • 1 cup
      (250 mL)
      chicken broth
    • 1
      small butternut squash, cut into sticks
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    • 1
      zucchini, cut into sticks
    • 1/2
      red pepper, cut into sticks
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    • 1/2
      green pepper, cut into sticks
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    • 2
      garlic cloves, minced
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    • 19 oz
      (540 mL)
      diced Tomato
    • 1/2 cup
      (125 mL)
      chickpeas, drained
    • 1 tsp.
      (5 mL)
      couscous spices
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    • 7 oz
      (200 g)
      couscous
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    •
      Harissa sauce to taste
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    Imprimer ma sélection

    Preparation

    Heat oil in a large pot over medium-high heat.

    Add onion and carrots and sauté for 1 minute.

    Add chicken broth, cover, and simmer until carrots are half-cooked.

    Add remaining ingredients, except couscous and couscous spices and continue cooking, uncovered, until vegetables are tender.

    Cook couscous according to package instructions.

    Spoon couscous into a plate, and make a well in the centre.

    With a slotted spoon, take vegetables out of the pot, drain, and place in the centre of the couscous.

    Pour cooking broth into a gravy boat to heighten flavour of couscous.

    Source : Chef Robert Villeneuve

    Legal Notice

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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