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COUSCOUS - Butternut Squash Couscous
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Quick from Scratch - Vegetable Main Dishes
| Butternut Squash Couscous The word couscous refers to both the tiny semolina pearls themselves and to the dish of couscous topped with a hearty stew, just as other types of pasta are pasta whether dressed with a sauce or not. Here, butternut squash substitutes for the pumpkin more commonly found in North Africa. INGREDIENTS For Almonds: | |
| 1/4 cup | sliced almonds |
| For Squash: | |
| 2 tablespoons | olive oil |
| 2 | onions, chopped |
| 2 cloves | garlic, minced |
| 1/4 teaspoon | cayenne pepper |
| 1/8 teaspoon | grated nutmeg |
| 1/8 teaspoon | cinnamon |
| 1 cup | canned diced tomatoes with their juice, (from one 15-ounce can) |
| 1 | butternut squash,, (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice |
| 1/4 cup | raisins |
| 3 cups | canned low-sodium chicken broth or homemade stock |
| 1 1/4 teaspoons | salt |
| 2 cups | drained and rinsed canned chickpeas, (one 19-ounce can) |
| 3/4 cup | chopped fresh parsley |
| For Couscous: | |
| 1 1/2 cups | water |
| 1 1/2 cups | couscous |
DIRECTIONS
FOR ALMONDS: In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350 F oven for 5 to 10 minutes.
FOR SQUASH: In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
FOR COUSCOUS: Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
WINE RECOMMENDATION: For the best effect, look for a soft, fruity red wine to contrast with the spicy flavors of the couscous. The plummy flavor and supple texture of a rich California merlot will make a terrific match.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 677 Fat. Total: 12g Carbohydrates, Total: 122g
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