Browned Butternut Squash Couscous

1. 1

   Heat olive oil in a large frying pan over medium heat.

2. 2

   When it shimmers, add butternut squash and ground cumin, season with salt and freshly ground black pepper, and stir to combine.

3. 3

   Cook until squash is browned and fork tender, about 30 minutes; set aside.

4. 4

   Bring vegetable broth or water to a boil, pour overwhole-wheat couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes.

5. 5

   Stir in scallions and chopped roasted, salted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.