SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
- Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
- Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.
COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS
Lovely vegetable dish that's great as the main course or as a side.
Provided by Kennedy Bryce Buhler
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
- Roast in the preheated oven until tender, about 30 minutes.
- Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 85.6 g, Cholesterol 25.1 mg, Fat 22.9 g, Fiber 11.7 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 663.1 mg, Sugar 17.2 g
BROWNED BUTTERNUT SQUASH COUSCOUS
Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish. This recipe features fall ingredients. Try using pumpkin and pecans.
Provided by gold.klas
Categories Grains
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large frying pan over medium heat.
- When it shimmers, add butternut squash and ground cumin, season with salt and freshly ground black pepper, and stir to combine.
- Cook until squash is browned and fork tender, about 30 minutes; set aside.
- Bring vegetable broth or water to a boil, pour overwhole-wheat couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes.
- Stir in scallions and chopped roasted, salted almonds.
Nutrition Facts : Calories 164.8, Fat 13.1, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 11.3, Fiber 3, Sugar 2.3, Protein 3.5
SQUASH WITH COUSCOUS
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
- Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
- Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.
BUTTERNUT SQUASH WITH CUMIN COUSCOUS
Make and share this Butternut Squash With Cumin Couscous recipe from Food.com.
Provided by LizardMC
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Divide the couscous among individual bowls and ladle the squash over the top.
- Sprinkle with the parsley and almonds.
Nutrition Facts : Calories 441.9, Fat 9.1, SaturatedFat 1.1, Sodium 927.9, Carbohydrate 81.2, Fiber 10.5, Sugar 11.1, Protein 12.9
BUTTERNUT SQUASH STUFFED WITH COUSCOUS
Provided by Molly O'Neill
Categories side dish
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes, along with sweet potato. Scoop the pulp from both the squash and sweet potato. Set aside, reserving the squash shells.
- Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
- Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
- Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the couscous and sage. Season to taste with salt and pepper.
- Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 1 gram, Carbohydrate 97 grams, Fat 3 grams, Fiber 17 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 421 milligrams, Sugar 13 grams
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