- 6
Ingredients
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil ( I used around 1 T)
- 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 (I used fire-roasted because the right amount was left over in my fridge waiting to be used)
- 1/3 cup raisins
- 1 container chicken broth (32 ounce)
- 1 can chickpeas (15.5 ounce) drained
- 2 teaspoons kosher salt
- 1 1/2 cups couscous
- 2 tablespoons chopped parsley
- 1/4 cup almonds (1 ounce) chopped (Omitted)
Preparation
Step 1
1. Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.
2. 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.
3. 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.
Loved this