Hands-On Time
20 Mins
Total Time
30 Mins
Greg Dupree

How to Make It

Step 1

Heat 2 tablespoons of the oil in a large saucepan over medium-high. Add squash, onion, salt, and fennel seeds and cook, stirring often, until onion is tender, about 5 minutes. Add broth, beans, and tomatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until squash is tender, 8 to 10 minutes.

Step 2

Meanwhile, toast couscous in a medium skillet over medium-high until lightly browned, about 3 minutes. Add ¾ cup boiling water; cover and remove from heat. Let stand 5 minutes and then fluff with a fork. Transfer to a bowl and wipe skillet clean.

Step 3

Heat remaining 1 tablespoon oil in skillet over medium-high. Add couscous and cook, stirring often, until crisp, about 5 minutes.

Step 4

Top with toasted couscous and basil.

You May Like

Ratings & Reviews