Butternut Squash with Cumin Couscous

Butternut Squash with Cumin Couscous Recipe
Photo: Sang An

Recipe from

Real Simple

Nutritional Information

Calories 325
Caloriesfromfat 19 %
Fat 7 g
Satfat 1 g
Sodium 1,178 mg
Carbohydrate 59 g
Fiber 8 g
Sugars 13 g
Protein 10 g

Ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped

Preparation

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.

Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.

Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Sara Quessenberry and Rori Trovato,

Real Simple

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note