Butternut Squash with Cumin Cous Cous

x 1

Vegetarian
Vegan
Main Dish
Quick
Kid Friendly
Spicy

Ingredients

  • 2 whole butternut squash (2 pounds)
  • 2 T olive oil
  • 1 large yellow onion diced
  • 2 cloves garlic finely chopped
  • 1/4 t cayenne
  • 1/8 t ground cinnamon
  • 1/8 t ground nutmeg
  • 1 t ground cumin
  • 1 C canned diced tomatoes
  • 1/3 C dark or golden raisins
  • 32 oz vegetable broth (32-ounce container)
  • 1 15.5-ounce can chickpeas drained
  • 2 t kosher salt
  • 1 1/2 C couscous
  • 2 T fresh flat-leaf parsley leaves chopped
  • 1/4 C almonds (1 ounce) chopped

Preparation

  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 mins.
  3. Add the garlic, cayenne, cinnamon, nutmeg, and ½ t of the cumin and cook for 1 min.
  4. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 ½ t of the salt. Bring to a boil.
  5. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 mins.
  6. Meanwhile, in a med saucepan, bring 1 ½ C water and the remaining cumin and salt to a boil. Stir in couscous.
  7. Cover, remove from heat, and let stand for 5 - 10 mins. Fluff with a fork.
  8. Divide the cous cous among bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.