Everything Delicious.

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 onion
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:

  1. Peel the squash. Cut in half and remove the seeds. Cut it into 1-inch chunks.
  2. 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 🙂
  3. 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.
  4. 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 🙂


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This entry was posted on October 26, 2014 by in Recipe feed and tagged , , , , .
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