Butternut Squash with Chickpeas and Couscous
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 teaspoon cayenne
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
15 ounce can petite diced tomatoes, not drained
1 butternut squash peeled, seeded, and cut into 3/4-inch pieces
1 cup water or broth
1/2 teaspoons salt
15 ounce can chickpeas, drained and rinsed
1 box Near East Parmesan Couscous (or whatever kind of couscous you prefer, enough for 4 servings)
In a large pot, heat the oil over very low heat. Add the onions and cook, stirring occasionally, about 5 minutes.
Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, about 1 minute longer.
Stir in the tomatoes (with the juice), squash, water (or broth), and salt and bring to a simmer.
Stir in the chickpeas and cook, covered, for 10 minutes.
Uncover and simmer 10-20 minutes more, until squash is tender most of the water has cooked off (moist enough to flavor the couscous, but not soupy).
Meanwhile, make the couscous according to the box directions, except leave out the olive oil (you won’t miss it). Serve squash mixture over couscous.
Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, Momtourage, and podcasts with The Blogging Angels.