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!
- 2tbspolive oil
- 2garlic cloves
- 1cuptomatoes with their juice,(from one 15 oz can), canned diced
- 1butternut squash,(about 2 lbs)
- 3cupschicken broth,low sodium
- 2cupschickpeas,(one 19 oz can), drained, rinsed, canned
- ¾cupfresh parsley,chopped
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!
- 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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