Butternut Squash with Cumin Couscous Recipe

Butternut Squash with Cumin Couscous Recipe

Ingredients

1 butternut squash (2 pounds)

2 tbsp olive oil

1 large yellow onion, diced

2 cloves garlic, finely chopped

¼ tsp cayenne

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp ground cumin

1 cup canned diced tomatoes

1/3 cup dark or golden raisins

1 32-oz container vegetable broth

1 15.5-oz can chickpeas, drained

2 tsp salt

1 ½ cups couscous

2 tbsp chopped fresh flat-leaf parsley leaves

¼ cup almonds, chopped (I didn’t use)

Directions

Halve and peel squash. Remove seeds and cut the squash into 1 inch chunks. Heat oil in a Dutch oven over medium heat. Add onion and cook for 5 minutes. Add garlic, cayenne, cinnamon, nutmeg, and ½ tsp cumin and cook for 1 min.

Stir in squash, tomatoes, raisins, broth, chickpeas, and 1 ½ tsp of salt. Bring to a boil. Reduce heat, cover, and simmer 10 min. Uncover and cook until squash is tender, 15-20 min.

Meanwhile, in a medium saucepan, bring 1 ½ cups water and remaining cumin and salt to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5-10 min. Fluff with fork.

Serve squash mixture over the top of couscous. Sprinkle with parsley and almonds.

This recipe is another favorite. I really enjoyed this one, and my daughter even ate it! It was tasty, sweet, and satisfying.

 

Recipe credit: realsimple.com