Posted by: inyomouth | May 25, 2010

Butternut Squash Cumin Couscous

Spicy, sweet and warm toppings soak into a filling whole wheat couscous.

I found this healthy recipe on the Real Simple website. Their recipes are always easy to follow and are always delicious. When I have my own house and a steady income, I will own the whole collection of cookbooks and have a subscription to RealSimple magazine.



2 bags fresh cubed butternut squash (from Trader Joe’s)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground cumin
1 can diced tomatoes
1/2 cup dark or golden raisins
1 32-ounce container vegetable broth
1 can chickpeas, drained
2 teaspoons kosher salt
2 cups couscous
1 bunch chopped fresh flat-leaf parsley leaves
1/4 cup almonds, chopped


Heat the oil in a large pan 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.

Meanwhile, in a medium saucepan, bring 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.

Serve with side salad or a green vegetable.


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