Butternut Squash with Cumin Couscous

Name: Butternut Squash with Cumin Couscous Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 1 butternut squash (2 pounds); 2 tablespoons olive oil; 1 large yellow onion diced; 2 cloves garlic finely chopped; 1/4 teaspoon cayenne; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon ground cumin; 1 cup canned diced tomatoes; 1/3 cup dark or golden raisins; 1 32-ounce container vegetable broth; 1 15.5-ounce can chickpeas drained; 2 teaspoons kosher salt; 1 1/2 cups couscous; 2 tablespoons chopped fresh flat-leaf parsley leaves; 1/4 cup almonds chopped (1 ounce)

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 1

Ingredients

1 butternut squash (2 pounds)2 tablespoons olive oil1 large yellow onion, diced2 cloves garlic, finely chopped1/4 teaspoon cayenne1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1 teaspoon ground cumin1 cup canned diced tomatoes1/3 cup dark or golden raisins1 32-ounce container vegetable broth1 15.5-ounce can chickpeas, drained2 teaspoons kosher salt1 1/2 cups couscous2 tablespoons chopped fresh flat-leaf parsley leaves1/4 cup almonds, chopped (1 ounce)

Directions

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 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.

2. Meanwhile, in a medium saucepan, bring 1 1/2 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.

3. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Number of Servings: 1

Recipe submitted by SparkPeople user HANNAH_1721.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,957.5
Total Fat: 49.2 g
Cholesterol: 0.0 mg
Sodium: 14,868.0 mg
Total Carbs: 347.5 g
Dietary Fiber: 60.3 g
Protein: 51.0 g

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