Butternut Squash with Cumin Couscous

Butternut Squash with Cumin Couscous
Servings
6-8
Servings
6-8
Print Recipe
Butternut Squash with Cumin Couscous
Servings
6-8
Servings
6-8
Print Recipe
Ingredients
Instructions
  1. Halve and peel the squash. Remove the seeds and cut it into 1-inch chunks.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for five minutes.
  3. Add the garlic, cinnamon, nutmeg, and ½ teaspoon of the cumin and cook for one minute.
  4. Stir in the squash, tomatoes, raisins, 32 ounces of broth, chickpeas, and 1½ teaspoons of the salt.
  5. Bring it to a boil.
  6. Reduce heat, cover, and simmer for 10 minutes.
  7. Uncover and cook until the squash is tender, 15 to 20 minutes.
  8. Meanwhile, in a medium saucepan, bring the 2 cups of broth and the remaining cumin to a boil.
  9. Stir in the couscous.
  10. Cover, remove from heat, and let stand for 5 to 10 minutes. At that point, fluff with a fork.
  11. Divide the couscous among individual bowls and ladle the squash over the top.
Recipe Notes

October 27, 2015

Okay, I edited this recipe a bit this time around and now it meets with Bea's 14-year-old approval. The way it is written above is the edited version. It used to have 1/4 teaspoon of cayenne, which I left out. It was to have been garnished with almonds and chopped flat leaf parsley... parsley bugs me so I left it out. We did the almonds, but could have lived without them, so I took them off the recipe. And secretly (Laura, look the other way), I used chicken broth because it's what I had. Again, it was damned tasty, and quite quick to make.

May 10, 2008
This was delicious, but not a good family meal… too spicy for Bea. Maura and I really liked it.

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