{ Butternut Squash & Cumin Couscous }

 

I needed something to help clear out my sinuses tonight and make me feel warm and cozy. This combination of cumin, cayenne and cinnamon did the trick.

{ ingredients }

  • Butternut squash, 2 pounds, cubed
  • EVOO
  • 1 large yellow onion, diced
  • 2-3 cloves of garlic, minced
  • 1/4 tbs. cayenne
  • 1/8 tsp.  ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 1/2 tbs. cumin
  • 1 can fire-roasted diced tomatoes
  • 1/4 cup apricots, finely diced
  • 1 – 32 oz. box of vegetable broth
  • 1 – 15 oz. can of chickpeas, drained
  • 2 tsp. ground sea salt
  • 1 1/2 cups couscous
  • 1 1/2 cups water or vegetable broth
  • Juice from 1 lime
  • 2 tbs. fresh parsley, chopped
  • 1/4 cup almonds, chopped

 { directions }

  1. Heat EVOO in saucepan over medium heat. Add onion and garlic and cook 5 minutes. Add 1 tbs. cumin, cayenne, nutmeg and cinnamon and sauté 1 minute. Stir in squash, chickpeas, tomatoes, broth and apricots. 
  2. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 25-30 minutes until squash is tender. Season with salt and/or more spices, if desired.
  3. While squash mixture is simmering, prepare couscous. Bring 1 1/2 cups of water or broth to a boil. Stir in 1 1/2 cups of couscous, 1/2 tbs. cumin and 1 tbs. of parsley. Cover and let sit for 5-10 minutes, until all liquid is absorbed.
  4. Flush couscous with a fork and stir in lime juice and a dash of salt.
  5. Divide couscous into serving bowls and ladle the squash over the top. Top with fresh parsley and almonds.
  6. Enjoy! Yum!

Makes about 6-8 servings. Adapted from this recipe.

{ Keep Cooking in Love & Light }

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