Browned Butternut Squash Couscous
"Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish.
This recipe features fall ingredients. Try using pumpkin and pecans."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
8 cups
- Serves:
- 6-8
ingredients
- 3 tablespoons olive oil
- 3 cups butternut squash, small-dice
- 2 teaspoons ground cumin
- salt & freshly ground black pepper
- 2 1⁄4 cups vegetable broth
- 1 1⁄2 cups whole wheat couscous
- 3 medium scallions, thinly sliced
- 1⁄2 cup salted almond, roasted and chopped
directions
- Heat olive oil in a large frying pan over medium heat.
- When it shimmers, add butternut squash and ground cumin, season with salt and freshly ground black pepper, and stir to combine.
- Cook until squash is browned and fork tender, about 30 minutes; set aside.
- Bring vegetable broth or water to a boil, pour overwhole-wheat couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes.
- Stir in scallions and chopped roasted, salted almonds.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
