ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
BUTTERNUT SQUASH & COUSCOUS
Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.
Provided by justcallmetoni
Categories Grains
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
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.
SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
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.
BUTTERNUT SQUASH COUSCOUS
I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables.
Provided by VeggieHippie
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
- While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
- Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.
Nutrition Facts : Calories 149.8, Fat 4.7, SaturatedFat 0.7, Sodium 10, Carbohydrate 27.4, Fiber 4.2, Sugar 8.5, Protein 2.4
ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG
Make and share this Roasted Butternut Squash in Brown Butter and Nutmeg recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Cut peeled and seeded squash into 1-inch cubes.
- Spray a baking sheet or dish with nonstick cooking spray.
- Place squash on baking dish and drizzle with olive oil.
- Toss to coat and arrange in a single layer.
- Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
- Transfer to serving dish or bowl.
- Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
- Pour over squash, toss to coat, and sprinkle with nutmeg.
- Serve hot.
BROWNED BUTTERNUT SQUASH COUSCOUS
Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish. This recipe features fall ingredients. Try using pumpkin and pecans.
Provided by gold.klas
Categories Grains
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large frying pan over medium heat.
- When it shimmers, add butternut squash and ground cumin, season with salt and freshly ground black pepper, and stir to combine.
- Cook until squash is browned and fork tender, about 30 minutes; set aside.
- Bring vegetable broth or water to a boil, pour overwhole-wheat couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes.
- Stir in scallions and chopped roasted, salted almonds.
Nutrition Facts : Calories 164.8, Fat 13.1, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 11.3, Fiber 3, Sugar 2.3, Protein 3.5
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- In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
- In a Dutch oven, 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, until fragrant, 1 minute longer. 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.
- Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. 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.
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