Butternut Squash With Cumin Couscous Recipes

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SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS



Spiced Butternut Squash Stew with Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 (16-ounce) can chickpeas, drained and rinsed
3 cups chicken broth, low-sodium canned
1-inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces)
Juice of 1/2 lemon
1/4 cup toasted sliced almonds
1 1/2 cups chicken broth, low-sodium canned
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup couscous

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.

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

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.

SQUASH, CHICKEN & COUSCOUS ONE-POT



Squash, chicken & couscous one-pot image

Use up leftovers in this superhealthy one-pot, packed with vital nutrients

Provided by Good Food team

Categories     Main course, Supper

Time 1h

Number Of Ingredients 10

2 tbsp harissa paste
1 tsp each ground cumin and ground coriander
2 red onions , halved and cut into thin wedges
2 skinless chicken breasts , cut into bite-sized chunks
1 small butternut squash , cut into 1cm chunks (no need to peel)
x cans tomatoes
zest and juice 2 lemons
200g cherry tomato , halved
140g couscous
small bunch coriander , roughly chopped

Steps:

  • Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
  • Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

Nutrition Facts : Calories 283 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.53 milligram of sodium

BUTTERNUT SQUASH WITH CUMIN COUSCOUS



Butternut Squash With Cumin Couscous image

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

1 (2 lb) butternut squash
2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup diced tomato (canned)
1/3 cup golden raisins or 1/3 cup craisins
1 (32 ounce) container vegetable broth
1 (15 1/2 ounce) can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat leaf parsley
1/4 cup almonds, chopped

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

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