Butternut Squash Couscous
- Number of Servings: 8
Ingredients
1/4 cup sliced almonds2 Tbs olive oil2 onions chopped (about 2 cups)2 cloves garlic, minced1/4 tsp cayenne1/8 tsp grated nutmeg1/8 tsp cinnamon1 cup canned diced tomatoes with the juice from one 15 ounce can1 butternut squash (about 2 pounds) peeled, halved lengthwise, seeded, and cut into 3/4 inch cubes1/3 cup dried cranberries (raisins may be substituted)3 cups low-sodium chicken broth2 cups drained and rinsed canned chickpeas3/4 cup chopped fresh parsley1 1/2 cups water1 1/2 cups couscous
1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes
2. In a dutch oven, heat the oil over moderately low heat; add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, cayenne, nutmeg, and cinnamon and cook 1 minute longer. Stir in the tomatoes, squash, cranberries, broth, and bring to simmer. Stir in the chickpeas and cook, covered for 20 minutes, or until squash is tender. Stir in parsley
3. Meanwhile, in a medium saucepan, bring the water to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Serve vegetables over couscous and top with toasted almonds.
Serving Size: Makes 8 side dish servings or 4 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user GLENDAEVE.
2. In a dutch oven, heat the oil over moderately low heat; add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, cayenne, nutmeg, and cinnamon and cook 1 minute longer. Stir in the tomatoes, squash, cranberries, broth, and bring to simmer. Stir in the chickpeas and cook, covered for 20 minutes, or until squash is tender. Stir in parsley
3. Meanwhile, in a medium saucepan, bring the water to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Serve vegetables over couscous and top with toasted almonds.
Serving Size: Makes 8 side dish servings or 4 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user GLENDAEVE.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 438.5 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 8.6 g
- Protein: 10.5 g
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