Cumin-scented butternut squash, almonds, and scallions flavor this simple, healthy whole-wheat couscous dish.
This recipe was featured as part of our Fall Ingredients recipe gallery.
- Yield: 8 cups
- Difficulty: Easy
- Total: About 50 mins
- 1 (1 1/2-pound) butternut squash
- 2 teaspoons ground cumin
- Kosher salt
- Freshly ground black pepper
- 2 1/4 cups low-sodium vegetable broth or water
- 1 1/2 cups whole-wheat couscous
- 3 medium scallions (white and light green parts only), thinly sliced
- 1/2 cup coarsely chopped roasted, salted almonds
- Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 1/4-inch cubes and set aside. (You will need about 3 cups. Save any remaining for another use.)
- Heat the oil in a large frying pan over medium heat until shimmering. Add the squash and cumin, season with salt and pepper, and cook, stirring occasionally, until the squash is browned and fork tender, about 30 minutes; set aside.
- Place the couscous in a medium heatproof bowl. Bring the broth or water to a boil in a small saucepan over high heat. Pour over the couscous and stir in reserved squash. Cover with plastic wrap and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes. Stir in scallions and almonds.