Curried Couscous, Kidney Bean & Maple Broccoli-Acorn Squash Bowl

Directions

1. Whisk maple syrup, oil, salt, and pepper in a medium bowl to make a dressing.
2. Break broccoli into bite-sized florets and cut the squash into chunks, then toss them with the dressing to coat evenly.
3. Spread the coated vegetables on a lined baking sheet in a single layer and roast in a hot oven until tender, about 15–20 minutes, tossing once halfway.
4. While the vegetables roast, dice the onion and bell pepper.
5. Rinse and drain the kidney beans and set them aside.
6. In a medium pan, heat a little oil, then sauté the onion and pepper until soft. Add the beans and broth, along with the curry powder and parsley flakes; bring to a boil.
7. Once boiling, remove from heat, stir in the couscous, cover, and let stand for 10 minutes.
8. Cut lime into wedges and set ready for serving.
9. To serve, portion the curried couscous with the roasted vegetables and lime wedges in bowls.