Butternut Squash With Cumin Couscous

Photo by Sang An
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Calories 19 calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Sodium 1,178 mg
    • Protein 10 g
    • Carbohydrate 59 g
    • Sugar 13 g
    • Fiber 8 g


  1. Check 1 butternut squash (2 pounds)
  2. Check 2tablespoons olive oil
  3. Check 1 large yellow onion, diced
  4. Check 2 cloves garlic, finely chopped
  5. Check 1/4teaspoon cayenne
  6. Check 1/8teaspoon ground cinnamon
  7. Check 1/8teaspoon ground nutmeg
  8. Check 1teaspoon ground cumin
  9. Check 1cup canned diced tomatoes
  10. Check 1/3cup dark or golden raisins
  11. Check 1 32-ounce container vegetable broth
  12. Check 1 15.5-ounce can chickpeas, drained
  13. Check 2teaspoons kosher salt
  14. Check 1 1/2cups couscous
  15. Check 2tablespoons chopped fresh flat-leaf parsley leaves
  16. Check 1/4cup (1 ounce) almonds, chopped


  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.