Butternut Squash With Cumin Couscous

Butternut Squash With Cumin Couscous
Sang An
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preparation
20
minutes
cooking
50
minutes
other
0
minutes
Serves 6-8

Ingredients

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

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.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

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

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