WARM COUS COUS & RSTD VEGETABLE SALAD

By BobD

Ingredients

• 1 1/2 cups small carrots, peeled and cut into 2-inch lengths
• 1 medium onion, peeled and cut into 1/2-inch chunks
• 4 large cloves garlic, peeled
• 1 1/4 cups chicken broth (see recipe)
• 2 teaspoons salt
• Freshly ground pepper to taste
• 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cups cooked couscous
• 1 tablespoon chopped fresh cilantro

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.

Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.

Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.