Pine nut and Currant Couscous with Butternut Squash
"Recipe source: The Mediterranean Table cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (943.5 g)
- Calories 660.7
- Total Fat - 26.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 20.4 mg
- Sodium - 2091 mg
- Total Carbohydrate - 63.5 g
- Dietary Fiber - 11 g
- Sugars - 15.3 g
- Protein - 45.9 g
- Calcium - 160.1 mg
- Iron - 5.7 mg
- Vitamin C - 92.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a saucepan over medium heat heat the olive oil and then add the onions and cook stirring frequently for 10 minutes or until softened and lightly browned.
Step 2
Stir in the next 5 ingredients (-cumin) and 1/2 teaspoon salt and the red pepper flakes and cook for another 3-5 minutes or until tomatoes begin to break down. Stir in the squash, chickpeas, 3 cups of broth, lemon zest and currants and bring to a simmer.
Step 3
Partially cover pan and cook for 25-30 minutes or until squash is tender. Stir in spinach and cook, stirring for a few more minutes or until the spinach is wilted. Stir in lemon juice.
Step 4
While the vegetables are cooking prepare the couscous. In a saucepan over medium heat add 1 1/2 cups broth, 1/2 teaspoon salt and pepper and bring to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes or until the liquid has been absorbed. Fluff with fork.
Step 5
Spoon couscous into serving bowls and top with vegetable mixture and sprinkle pine nuts over the top of each bowl.
Step 6
***Hint to make the squash easier to peel: buy one squash that weighs 2 pounds (as he seeds and stem will use up at least 1/2 pound), microwave it on high for 5 minutes and then it will be easier to peel.
Tips
No special items needed.
2 Reviews
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