Butternut-Squash Couscous Recipe

Name: Butternut-Squash Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sliced almonds; 2 tablespoons olive oil; 2 onions, chopped; 2 cloves garlic, minced; 1/4 teaspoon cayenne; 1/8 teaspoon grated nutmeg; 1/8 teaspoon cinnamon; 1 cup canned diced tomatoes with their juice (from one 15-ounce can); 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice; 1/4 cup raisins; 3 cups canned low-sodium chicken broth or homemade stock; 1 1/4 teaspoons salt; 2 cups drained and rinsed canned chickpeas (one 19-ounce can); 3/4 cup chopped fresh parsley; 1 1/2 cups water; 1 1/2 cups couscous

Servings: persons

1/4 cup sliced almonds
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1/4 teaspoon cayenne
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup raisins
3 cups canned low-sodium chicken broth or homemade stock
1 1/4 teaspoons salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup chopped fresh parsley
1 1/2 cups water
1 1/2 cups couscous

1
In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2
Or, toast them in a 350 oven for 5 to 10 minutes.
3
In a Dutch oven, heat the oil over moderately low heat.
4
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5
Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer.
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.
9
Stir in the parsley.
10
Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil.
11
Stir in the couscous.
12
Cover, remove from the heat, and let stand for 5 minutes.
13
Fluff with a fork.
14
Serve the stew over the couscous and top with the toasted almonds.

808

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 16 ingredients. The key ingredients include: 1/4 cup sliced almonds, 2 tablespoons olive oil, 2 onions, chopped, 2 cloves garlic, minced, and more.

Yes, Butternut-Squash Couscous falls under the Soups & Stews 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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