Israeli Couscous with Moroccan-Roasted Butternut Squash

A butternut squash was peeled and cut in to thin slices, drizzled with olive oil and sprinkled with ground cinnamon, ground red pepper, ground cumin and salt before going into the oven to roast.

Meanwhile, Israeli couscous went into an oiled pan to saute for a minute before water and salt and pepper were added. The couscous was brought to a boil and simmered until done. It was removed from the heat before kalamata olives, parsley, and toasted almonds were added.

The couscous was topped with the seasoned, roasted butternut squash which made for a wonderfully spicy meal.