Butternut Squash Couscous Recipes

Steps:

• 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.

Steps:

• FOR ALMONDS:.
• In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
• FOR SQUASH:.
• In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
• Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
• Stir in the chickpeas and cook, covered, for 10 minutes.
• Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
• FOR COUSCOUS:.
• Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
• Serve the stew over the couscous and top with the toasted almonds.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
• Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
• Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

Steps:

• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
• Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
• Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
• Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
• To adapt this recipe to serve 50:
• 4 to 5 preserved lemons
• 5 lb. butternut squash, peeled and seeded
• 3/4 to 1 cup olive oil
• 3 cups chopped onion
• 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
• 4 (3-inch) cinnamon sticks
• 3 cups chopped fresh flat-leaf parsley
• 2 cups pine nuts, toasted
• 2 cups golden raisins
• 1 teaspoon ground cinnamon
• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
• Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
• Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

Steps:

• Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
• Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
• Roast in the preheated oven until tender, about 30 minutes.
• Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

Steps:

• Pre-heat oven to 425°F
• Toss the squash cubes and the onion slices with a bit of olive oil and salt.
• Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
• Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
• Drain before combining with the other ingredients.
• Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
• Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
• In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
• Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
• Pour the dressing over the salad and stir to combine.
• Taste to check seasoning and add salt if needed.

Steps:

• Preheat the oven to 350 degrees. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes, along with sweet potato. Scoop the pulp from both the squash and sweet potato. Set aside, reserving the squash shells.
• Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
• Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
• Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the couscous and sage. Season to taste with salt and pepper.
• Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
• Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
• Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
• Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
• Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.