Butternut Squash With Cumin Couscous

LizardMC's Note:

from Real Simple magazine

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Peachie Keene]

Excellent excellent dish! One of the best couscous dishes on RecipeZaar (in my humble opinion) - and we LOVE couscous and have tried MANY variations :) We served this with Indian Butter Chicken, allowing each person to choose either the butternut sauce or the butter sauce. Otherwise it was served with a slotted spoon seperate from the couscous. Thanks for posting!