Butternut Squash with Cumin Couscous Recipe
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)
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