Israeli Couscous With Moroccan-Roasted Butternut Squash

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Oxmoor House


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Cooking spray

1 1/3 cups Israeli couscous

2 cups water

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pitted oil-cured olives, halved (about 12 olives)

1/4 cup fresh mint leaves, coarsely chopped

3 tablespoons sliced almonds, toasted

Moroccan-Roasted Butternut Squash

Nonfat Greek yogurt (optional)

Fresh mint leaves (optional)

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