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Butternut Squash With Cumin Couscous

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“from Real Simple magazine”
1hr 10mins

Ingredients Nutrition


  1. Halve and peel the squash.
  2. Remove the seeds and cut the squash into 1-inch chunks.
  3. Heat the oil in a Dutch oven over medium heat.
  4. Add the onion and cook for 5 minutes.
  5. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.
  6. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil.
  7. Reduce heat, cover, and simmer for 10 minutes.
  8. Uncover and cook until the squash is tender, 15 to 20 minutes.
  9. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil.
  10. Stir in the couscous.
  11. Cover, remove from heat, and let stand for 5 to 10 minutes.
  12. Fluff with a fork.
  13. Divide the couscous among individual bowls and ladle the squash over the top.
  14. Sprinkle with the parsley and almonds.

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