Butternut Squash with Couscous

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Clean Eating Online
Butternut Squash with Couscous
Author: Clean Eating Online
Serves: 6
[url href=”https://cleaneatingonline.com/wp-content/uploads/2013/07/butternut-squash-2-1.jpg”][img src=”https://cleaneatingonline.com/wp-content/uploads/2013/07/butternut-squash-2-1-300×200.jpg” alt=”” width=”300″ height=”200″ class=”aligncenter size-medium wp-image-2792″][/url]
Ingredients
  • 1 butternut squash (2 pounds)
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 tsp cayenne
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp cumin
  • 1 cup diced tomatoes
  • 1/3 cup raisins
  • 32 oz vegetable broth
  • 1 15.5-ounce can chickpeas, drained
  • 2 tsp kosher salt
  • 1 1/2 cups couscous
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • 1/4 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 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.
Calories: 325 Fat: 7 g Sugar: 13 g Fiber: 8 g Protein: 10 g