Butternut Squash with Cumin Couscous

Butternut Squash with Cumin Couscous
Photo by Sang An

Ingredients

  • 1/8 teaspoon ground nutmeg
  • 1 butternut squash (2 pounds)
  • 1 15.5-ounce can chickpeas, drained
  • 1 32-ounce container vegetable broth
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/8 teaspoon ground cinnamon
  • 1 large yellow onion, diced
  • + 9 more ingredients
    • 2 cloves garlic, finely chopped
    • 1 ½ cups couscous
    • 1/3 cup dark or golden raisins
    • ¼ cup (1 ounce) almonds, chopped
    • 1 teaspoon ground cumin
    • ¼ teaspoon cayenne
    • 1 cup canned diced tomatoes
    • 2 teaspoons kosher salt
    • 2 tablespoons olive oil

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, r...

View full recipe at My Recipes

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