Butternut squash is the star of this Healthy Living couscous recipe, but chickpeas, raisins and slivered almonds have strong supporting roles.
What You Need
Original recipe yields 10 servings
2 tsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups cubed peeled butternut squash
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/3 cup golden raisins
1-1/2 cups water
1-1/2 cups couscous, uncooked
1/2 cup sliced almonds, toasted
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic and spices; cook and stir 1 min. Add squash, chickpeas, tomatoes, broth and raisins; stir. Cover; simmer on medium-low heat 15 to 20 min. or until squash is tender.
Meanwhile, bring water to boil in medium saucepan. Add couscous; cover. Remove from heat; let stand until ready to use.
Fluff couscous with fork; spoon onto platter. Top with squash mixture and nuts.
Substitute 1-3/4 cups water for the chicken broth.
This sensational side dish is rich in vitamin A from the squash. And as a bonus, the squash also teams up with the couscous and other vegetables for a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.