Couscous
with Butternut Squash and Chick Peas

plate May 10, 2014
Featured Ingredient:

Couscous

From:
Fork & Anchor

serves: 4 people
prep: 20 minutes
cook: 10 minutes

—ingredients—
  • 2 cups cooked whole wheat couscous
  • 1 small butternut squash
  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 onion
  • 1/2 cup yellow raisons
  • 1/2 cup almonds
  • 1/4 fresh lemon juice (about 4 lemons)
  • 3 tablespoons olive oil
  • 3 cloves of garlic
  • 1 bunch parsley
  • 1 bunch mint
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons cayenne
  • salt and pepper to taste
—more about—

—//—

This cous cous salad is great. It’s a combination of a few different winter cous cous salads that I’ve come accross. I often make a big batch on Monday and eat it throughout the week. This recipe has more ingredients than I’m comfortable with but every item is important for the overall balance of the dish. Of course add more or less of whatever you please.

This recipe has more ingredients than I’m comfortable with but every item is important for the overall balance of the dish

Begin by cutting the butternut squash into small cubes, tossing with a tablespoon of olive oil and salt and pepper and roasting in a 400 degree over for about 30 minutes. Next cook the cous cous according to the package. Use chicken stock to cook the cous cous if you have some. Mince the garlic and dice the onion. Cook the onion in 1 tablespoon of olive oil in a sauté pan over medium heat until soft and cooked with minimal caramelization, about 5 minutes. Add the garlic and continue cooking for a minute or two. Add raisons, chopped tomatoes, and chick peas and cook an additional 5 minutes. Toast almonds in a 400 degree oven for about 5 minutes or until golden brown. Chop the parsley and mint. Mix the cous cous with the onion mixture. Add the almonds, lemon juice, remaining olive oil, parsley, mint, cumin, cinnamon, and cayenne. Season with salt and pepper.