Butternut Squash & Couscous Recipe

Name: Butternut Squash & Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Almonds; 1/4 cup sliced almonds; For Squash; 1 1/2 tablespoons olive oil; 2 onions, chopped; 2 garlic cloves, minced; 1/4 teaspoon cayenne pepper; 1/8 teaspoon grated nutmeg; 1/8 teaspoon cinnamon; 1 cup canned diced tomatoes with juice (from one 15-ounce can); 1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds); 1/4 cup raisins; 3 3 cups chicken broth or 3 cups homemade stock; 1 teaspoon salt; 1 (14 1/2 ounce) can canned chick-peas, drained and rinsed; 3/4 cup chopped fresh parsley, curly or flat leaf; For Couscous; 1 1/2 - 3 cups water; 1 1/2 cups couscous; 1/4 teaspoon salt

Servings: persons

For Almonds
1/4 cup sliced almonds
For Squash
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
For Couscous
1 1/2 - 3 cups water
1 1/2 cups couscous
1/4 teaspoon salt

1
FOR ALMONDS:
2
In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
3
FOR SQUASH:
4
In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5
Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
6
Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
7
Stir in the chickpeas and cook, covered, for 10 minutes.
8
Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
9
FOR COUSCOUS:
10
Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
11
Serve the stew over the couscous and top with the toasted almonds.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For Almonds, 1/4 cup sliced almonds, For Squash, 1 1/2 tablespoons olive oil, and more.

Yes, Butternut Squash & Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash & Couscous

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