Butternut Squash With Cumin Couscous |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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from Real Simple magazine Ingredients:
1 (2 lb) butternut squash |
2 tablespoons olive oil |
1 large yellow onion, diced |
2 garlic cloves, finely chopped |
1/4 teaspoon cayenne |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 teaspoon ground cumin |
1 cup diced tomato (canned) |
1/3 cup dark raisins or 1/3 cup golden raisins or 1/3 cup craisins |
1 (32 ounce) container vegetable broth |
1 (15 1/2 ounce) can chickpeas, drained |
2 teaspoons kosher salt |
1 1/2 cups couscous |
2 tablespoons chopped fresh flat leaf parsley |
1/4 cup almonds, chopped |
Directions:
1. Halve and peel the squash.
2. Remove the seeds and cut the squash into 1-inch chunks.
3. Heat the oil in a Dutch oven over medium heat.
4. Add the onion and cook for 5 minutes.
5. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.
6. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil.
7. Reduce heat, cover, and simmer for 10 minutes.
8. Uncover and cook until the squash is tender, 15 to 20 minutes.
9. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil.
10. Stir in the couscous.
11. Cover, remove from heat, and let stand for 5 to 10 minutes.
12. Fluff with a fork.
13. Divide the couscous among individual bowls and ladle the squash over the top.
14. Sprinkle with the parsley and almonds.
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