Moroccan Butternut squash couscous
Inspired by a recent trip to Morocco, I decided to make a Butternut Squash Couscous the other night.
I rarely cook vegetarian dinners but I am trying to take part in Meatless Mondays to help our poor little planet so I am working on diversifying my portfolio of vegetarian recipes. Anyways, this one was delicious, so it’s making its way to the blog.
Ingredients for 2-4:
1 small butternut squash (1 pound)
1 clove of garlic
Spices (1 teaspoon ground cumin, 1/4 cayenne, 1/8 nutmeg )
1/2 cup canned diced tomatoes
1 cube vegetable broth (dissolved in 500mL of water)
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup almonds, chopped
How to prepare the squash:
- Peel the squash. Cut in half and remove the seeds. Cut it into 1-inch chunks.
- Heat a bit of oil over medium heat. Add the diced onion and cook for 5 minutes. Add the garlic, cayenne, nutmeg, and cumin and cook for 1 minute. You should start smelling the spices and feeling like you are in Morocco 🙂
- Stir in the squash, tomatoes, broth, and 1 pinch of salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.
- When cooked, sprinkle with the parsley and almonds
Serve the squash with couscous cooked separately.
You can add cinnamon, chickpeas and dried raisins to this recipe if you like. I am not a big fan, so kept them out of my version of this recipe 🙂