Butternut-Squash Couscous Recipe

Butternut-Squash Couscous Recipe

How To Make Butternut-Squash Couscous

This rich squash couscous is deliciously spiced with aromatics and served with tender butternut squash, for a light, but equally filling savory meal!

Preparation: 15 minutes
Cooking: 46 minutes
Total: 1 hour 1 minute



  • ¼cupalmonds,sliced
  • 2tbspolive oil
  • 2onions
  • 2garlic cloves
  • ¼tspcayenne
  • tspnutmeg,grated
  • tspcinnamon
  • 1cuptomatoes with their juice,(from one 15 oz can), canned diced
  • 1butternut squash,(about 2 lbs)
  • ¼cupraisins
  • 3cupschicken broth,low sodium
  • tspsalt
  • 2cupschickpeas,(one 19 oz can), drained, rinsed, canned
  • ¾cupfresh parsley,chopped
  • cupswater
  • cupscouscous


  1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Or, toast them in a 350 degrees F oven for 5 to 10 minutes.

  2. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent.

  3. Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, for 1 minute longer, until fragrant. Stir in the tomatoes, squash, raisins, broth and 1 teaspoon of the salt and bring to a simmer.

  4. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.

  5. In a medium saucepan, bring the water and the remaining ¼ teaspoon of salt to a boil. Stir in the couscous.

  6. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.

  7. Serve the stew over the couscous and top with the toasted almonds, and enjoy!


  • Calories: 925.02kcal
  • Fat: 20.27g
  • Saturated Fat: 2.62g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.30g
  • Polyunsaturated Fat: 5.22g
  • Carbohydrates: 153.50g
  • Fiber: 22.45g
  • Sugar: 25.84g
  • Protein: 38.24g
  • Cholesterol: 5.40mg
  • Sodium: 1180.88mg
  • Calcium: 227.32mg
  • Potassium: 1847.50mg
  • Iron: 7.95mg
  • Vitamin A: 735.46µg
  • Vitamin C: 56.14mg
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