Butternut-Squash Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The word couscous refers to both the tiny semolina pearls themselves and to the dish of couscous topped with a hearty stew, just as other types of pasta are pasta whether dressed with a sauce or not. Here, butternut squash substitutes for the pumpkin more commonly found in North Africa. Ingredients:
1/4 cup sliced almonds |
2 tablespoons olive oil |
2 onions, chopped |
2 cloves garlic, minced |
1/4 teaspoon cayenne |
1/8 teaspoon grated nutmeg |
1/8 teaspoon cinnamon |
1 cup canned diced tomatoes with their juice (from one 15-ounce can) |
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice |
1/4 cup raisins |
3 cups canned low-sodium chicken broth or homemade stock |
1 1/4 teaspoons salt |
2 cups drained and rinsed canned chickpeas (one 19-ounce can) |
3/4 cup chopped fresh parsley |
1 1/2 cups water |
1 1/2 cups couscous |
Directions:
1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° 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, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. 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.
3. Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon 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.
4. Wine Recommendation: For the best effect, look for a soft, fruity red wine to contrast with the spicy flavors of the couscous. The plummy flavor and supple texture of a rich California merlot will make a terrific match.
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