Butternut Squash with Couscous

Butternut Squash with Couscous
Author: 
Serves: 6
 
Ingredients
  • 1 butternut squash (2 pounds)
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, finely chopped
  • ¼ tsp cayenne
  • ⅛ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp cumin
  • 1 cup diced tomatoes
  • ⅓ cup raisins
  • 32 oz vegetable broth
  • 1 15.5-ounce can chickpeas, drained
  • 2 tsp kosher salt
  • 1½ cups couscous
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • ¼ cup almonds, chopped
Instructions
  1. Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. 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 ½ teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1½ 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.
  2. Meanwhile, in a medium saucepan, bring 1½ 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.
  3. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
Nutrition Information
Calories: 325 Fat: 7 g Sugar: 13 g Fiber: 8 g Protein: 10 g