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.
ISRAELI COUSCOUS WITH SQUASH
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
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
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
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
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ROASTED BUTTERNUT SQUASH AND ISRAELI COUSCOUS PILAF
From gooddinnermom.com
5/5 (6)Total Time 35 minsCategory Side Dish or Vegetarian Main DishCalories 360 per serving
- Preheat oven to 475F degrees, with oven rack in middle position. Coat a rimmed baking sheet lightly with coconut oil.
- Melt two tablespoons of the coconut oil in the microwave. Set aside. In a small bowl combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and cayenne pepper. Pour the melted coconut oil over the squash (By melting the coconut oil, it will coat the butternut squash fully but if the squash is cold, the oil will start to harden after added. That's totally fine because it's now on all the squash before turning hard). Immediately add the spice mixture from the small bowl, so the seasonings coat all the squash before the coconut oil hardens, if it's going to. Toss to fully coat the squash.
- Turn out the coated butternut squash on the baking sheet. Bake for 20 minutes or until tender and golden brown. Stir and toss the squash a bit at the 10 minute mark to prevent burning.
- While the butternut squash is roasting, in a medium saucepan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the couscous and garlic; saute' for 1 minute.
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