Rating: 4 stars
240 Ratings
  • 5 star values: 101
  • 4 star values: 51
  • 3 star values: 35
  • 2 star values: 38
  • 1 star values: 15
Sara Quessenberry and Rori Trovato

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Credit: Sang An

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Nutrition Facts

325 calories; calories from fat 19%; fat 7g; saturated fat 1g; sodium 1178mg; carbohydrates 59g; fiber 8g; sugars 13g; protein 10g.
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