Instructions: Cut the butternut squash and onion into large bite-size pieces for this dish. You can use canned chick-peas or kidney beans in this recipe. A 19-ounce can contains about 2 cups of beans. Freeze leftovers for another day.

In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges and just tender. Transfer to large bowl; add chick-peas and sweet pepper.

Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently.

[Can be made ahead, covered and refrigerated for up to 1 day.]

Toss with coriander.

Serve with: sliced tomato salad, baked apples with vanilla yogurt.

May be served warm or at room-temperature the next day.

very high source fibre.

Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday]

Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins

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