Spiced Butternut Squash Stew W/ Couscous Recipe

Name: Spiced Butternut Squash Stew W/ Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, smashed; 6 canned plum tomatoes, crushed; 1 cinnamon stick; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon crushed red pepper flakes; 1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds); 1 (16 ounce) can chickpeas, drained and rinsed; 3 cups low sodium chicken broth, canned; 1 slice lemon zest (1 inch); ½ cup golden raisin; 4 cups chopped spinach (about 5 ounces); 12 lemon, juice of; ¼ cup toasted sliced almonds; 1 ½ cups low sodium chicken broth, canned; ½ teaspoon kosher salt; fresh ground black pepper; 1 cup couscous

Servings: persons

3 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
1 (16 ounce) can chickpeas, drained and rinsed
3 cups low sodium chicken broth, canned
1 slice lemon zest (1 inch)
½ cup golden raisin
4 cups chopped spinach (about 5 ounces)
12 lemon, juice of
¼ cup toasted sliced almonds
1 ½ cups low sodium chicken broth, canned
½ teaspoon kosher salt
fresh ground black pepper
1 cup couscous

1
Heat the oil in a medium saucepan over medium heat.
2
Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.
3
Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
4
Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.
5
Cook, partially covered, until the squash is fork tender, about 25 minutes.
6
Stir in the spinach and cook until wilted, about 3 minutes.
7
Add the lemon juice and season, to taste.
8
Meanwhile, make the couscous.
9
Bring the broth to a boil with the salt and pepper in a small saucepan.
10
Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
11
Fluff the couscous with a fork and mound it in 4 soup bowls.
12
Spoon some butternut squash stew over each portion, top with almonds, and serve.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 medium onion, chopped, 3 garlic cloves, smashed, 6 canned plum tomatoes, crushed, and more.

Yes, Spiced Butternut Squash Stew W/ 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.

That's it — enjoy your meal!

Spiced Butternut Squash Stew W/ Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions