Israeli Couscous with Moroccan-Roasted Butternut Squash

Directions

1. 1
   Heat a medium saucepan over medium-high heat; coat pan with cooking spray.
2. 2
   Add couscous; saut 1 minute. Stir in water, salt, and pepper. Bring to a boil; reduce heat, and simmer 12 minutes or until liquid is absorbed.
3. 3
   Remove from heat.
4. 4
   Add olives, mint, and almonds; toss well.
5. 5
   Divide couscous among 3 plates. Top evenly with Moroccan-Roasted Butternut Squash.
6. 6
   Serve with yogurt, and garnish with mint leaves, if desired.