Spiced Butternut Squash Stew With Couscous
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
39
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 medium
Onion (chopped)3 cloves
Garlic (smashed)1 tsp
Ground Coriander1 tsp
Ground Cumin1.5 cups
Chicken Broth (low-sodium canned)1 inch
Lemon Zest (strip)1 cup
Golden Raisins1 cup
Toasted Sliced Almonds1 tsp
Kosher Salt1 cup
CouscousDirections:
1
Heat the oil in a medium saucepan over medium heat
2
Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes
3
Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes
4
Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer
5
Cook, partially covered, until the squash is fork tender, about 25 minutes
6
Stir in the spinach and cook until wilted, about 3 minutes
7
Add the lemon juice and season, to taste
8
Meanwhile, make the couscous
9
Bring the broth to a boil with the salt and pepper in a small saucepan
10
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
11
Fluff the couscous with a fork and mound it in 4 soup bowls
12
Spoon some butternut squash stew over each portion, top with almonds, and serve