Rating: 4 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Frank Mentasana

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Credit: Jim Franco

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

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  • Add the squash, curry powder, and 1 ½ teaspoons salt, stirring to coat evenly. Add the broth and bring to a boil.

  • Reduce heat to medium-low, cover, and simmer until the squash is cooked through and most of the liquid has evaporated, 15 to 20 minutes.

  • Stir in the cream and cook, uncovered, over medium-high heat until the sauce has thickened, 3 to 5 minutes.

  • Meanwhile, bring 2 cups of water and ½ teaspoon salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Cover and let stand 5 to 7 minutes or until all the water is absorbed.

  • When ready to serve, fluff the couscous with a fork. Place ¾ cup on each plate. Top with the squash. Garnish with the peanuts and chutney.

Nutrition Facts

calcium 129mg; 510 calories; calories from fat 32%; carbohydrates 77g; cholesterol 27mg; fat 18g; fiber 8g; iron 3mg; protein 14mg; saturated fat 6g; sodium 528mg.
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