Butternut Squash with Couscous
Author: Clean Eating Online
- 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
- 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.
- 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.
- Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
Calories: 325 Fat: 7 g Sugar: 13 g Fiber: 8 g Protein: 10 g