Butternut Squash & Couscous |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping. Ingredients:
1/4 cup sliced almonds |
1 1/2 tablespoons olive oil |
2 onions, chopped |
2 garlic cloves, minced |
1/4 teaspoon cayenne pepper |
1/8 teaspoon grated nutmeg |
1/8 teaspoon cinnamon |
1 cup canned diced tomatoes with juice (from one 15-ounce can) |
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds) |
1/4 cup raisins |
3 cups vegetable broth or 3 cups chicken broth or 3 cups homemade stock |
1 teaspoon salt |
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed |
3/4 cup chopped fresh parsley, curly or flat leaf |
1 1/2-3 cups water |
1 1/2 cups couscous |
1/4 teaspoon salt |
Directions:
1. FOR ALMONDS:.
2. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
3. FOR SQUASH:.
4. In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
6. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
7. Stir in the chickpeas and cook, covered, for 10 minutes.
8. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
9. FOR COUSCOUS:.
10. Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
11. Serve the stew over the couscous and top with the toasted almonds.
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