Butternut Squash with Cumin Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 butternut squash (2 pounds) |
2 tablespoons olive oil |
1 large yellow onion, diced |
2 cloves garlic, finely chopped |
1/4 teaspoon cayenne |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 teaspoon ground cumin |
1 cup canned diced tomatoes |
1/3 cup dark or golden raisins |
1 32-ounce container vegetable broth |
1 15.5-ounce can chickpeas, drained |
2 teaspoons kosher salt |
1 1/2 cups couscous |
2 tablespoons chopped fresh flat-leaf parsley leaves |
1/4 cup (1 ounce) almonds, chopped |
Directions:
1. Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
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