Butternut-Squash Couscous
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - Butternut-Squash Couscous

1. 1/4 c. sliced almonds -
2. 2 tbsp. olive oil -
3. 2 onions -
4. 2 cloves garlic -
5. 1/4 tsp. cayenne -
6. tsp. grated nutmeg -
7. tsp. cinnamon -
8. 1 c. canned diced tomatoes with their juice (from one 15-ounce can) -
9. 1 butternut squash (about 2 pounds) -
10. 1/4 c. raisins -
11. 3 c. canned low-sodium chicken broth or homemade stock -
12. 1 1/4 tsp. salt -
13. 2 c. drained and rinsed canned chickpeas (one 19-ounce can) -
14. 3/4 c. chopped fresh parsley -
15. 1 1/2 c. water -
16. 1 1/2 c. couscous -

How to cook deliciously - Butternut-Squash Couscous

1. Stage

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°F oven for 5 to 10 minutes.

2. Stage

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. Stage

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. Stage

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.