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!
Serves:
Ingredients
- 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
- 1½tspsalt
- 2cupschickpeas,(one 19 oz can), drained, rinsed, canned
- ¾cupfresh parsley,chopped
- 1½cupswater
- 1½cupscouscous
Instructions
-
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.
-
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent.
-
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.
-
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.
-
In a medium saucepan, bring the water and the remaining ¼ teaspoon of salt to a boil. Stir in the couscous.
-
Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
-
Serve the stew over the couscous and top with the toasted almonds, and enjoy!
Nutrition
- Calories:Â 925.02kcal
- Fat:Â 20.27g
- Saturated Fat:Â 2.62g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 10.30g
- Polyunsaturated Fat:Â 5.22g
- Carbohydrates:Â 153.50g
- Fiber:Â 22.45g
- Sugar:Â 25.84g
- Protein:Â 38.24g
- Cholesterol:Â 5.40mg
- Sodium:Â 1180.88mg
- Calcium:Â 227.32mg
- Potassium:Â 1847.50mg
- Iron:Â 7.95mg
- Vitamin A: 735.46µg
- Vitamin C:Â 56.14mg
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