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The word couscous refers to both the tiny semolina pearls themselves and to the dish of couscous topped with a hearty stew, just as other types of pasta are pasta whether dressed with a sauce or not. Here, butternut squash substitutes for the pumpkin more commonly found in North Africa.
- For Almonds:
- 1/4 cup sliced almonds
- For Squash:
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cinnamon
- 1 cup canned diced tomatoes with their juice (from 1 15-ounce can)
- 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
- 1/4 cup raisins
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/4 teaspoons salt
- 2 cups drained and rinsed canned chickpeas (1 19-ounce can)
- 3/4 cup chopped fresh parsley
- For Couscous:
- 1 1/2 cups water
- 1 1/2 cups couscous
FOR ALMONDS: In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350 degree F oven for 5 to 10 minutes.
FOR SQUASH: In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
FOR COUSCOUS: Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
Tip: WINE RECOMMENDATION:
For the best effect, look for a soft, fruity red wine to contrast with the spicy flavors of the couscous. The plummy flavor and supple texture of a rich California merlot will make a terrific match.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
677 calories; 12g total fat; 0mg cholesterol; 1328mg sodium; 122g carbohydrates; 19g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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