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Butternut Squash With Cumin Couscous

Butternut Squash With Cumin Couscous
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.
  2. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.
  3. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 325Calories From Fat 19%
  • Fat 7g
  • Sat Fat 1g
  • Sodium 1,178mg
  • Carbohydrate 59g
  • Fiber 8g
  • Sugar 13g
  • Protein 10g
What does this mean? See Nutrition 101 .

Quick Tip

Cheese grater
To grate a butternut squash, rub it against the large holes of a box grater, or roughly chop it, then pulse it in a food processor.

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