When people are talking about alternatives to rice or potatoes as a side dish, they often list couscous along with grains such as barley, bulgar and buckwheat. But yes, I know, couscous is not a grain. It just looks like one ’cause it’s all cute and tiny. In reality couscous is actually grains of semolina, which is durum wheat, and is the same stuff that makes up pasta. So technically couscous is just unformed pasta? Well, that is something I’ll leave up to the food debaters (yes, there are such things as food debaters). For our purposes, this yummy dish will serve 6-8 people. Enjoy!
1 butternut squash (2 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
¼ teaspoon cayenne
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon ground cumin, divided
1 cup canned diced tomatoes
⅓ cup dark or golden raisins
4 ¼ cups vegetable broth
1 (540ml) can chickpeas, drained
2 teaspoons kosher salt, divided
1 ½ cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves*
¼ cup (1 ounce) almonds, chopped
* Click here to learn how to clean parsley.
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ teaspoon of the cumin and cook for another minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 ½ teaspoons of the salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, another 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 1 ½ 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. Once the liquid has absorbed into the couscous and it is tender, fluff it gently with a fork.
Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.