Spiced Butternut Squash Couscous Recipes

SPICED BUTTERNUT SQUASH COUSCOUS

Spiced Butternut Squash Couscous image

Butternut squash is the star of this Healthy Living couscous recipe, but chickpeas, raisins and slivered almonds have strong supporting roles.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings, 1 cup each

Number Of Ingredients 13

Ingredients

2 tsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups cubed peeled butternut squash
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/3 cup golden raisins
1-1/2 cups water
1-1/2 cups couscous, uncooked
1/2 cup sliced almonds, toasted

Steps:

Heat oil in large saucepan on medium-high heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic and spices; cook and stir 1 min. Add squash, chickpeas, tomatoes, broth and raisins; stir. Cover; simmer on medium-low heat 15 to 20 min. or until squash is tender.
Meanwhile, bring water to boil in medium saucepan. Add couscous; cover. Remove from heat; let stand until ready to use.
Fluff couscous with fork; spoon onto platter. Top with squash mixture and nuts.

Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

ISRAELI COUSCOUS WITH SQUASH

Israeli Couscous with Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

BUTTERNUT SQUASH & COUSCOUS

Butternut Squash & Couscous image

Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.

Provided by justcallmetoni

Categories Grains

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup sliced almonds
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
1 1/2-3 cups water
1 1/2 cups couscous
1/4 teaspoon salt

Steps:

FOR ALMONDS:.
In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
FOR SQUASH:.
In a Dutch oven or large saucepan, 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, 1 minute longer until fragrant.
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 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) 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.

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