Butternut Squash With Cumin Couscous Food

SQUASH WITH COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
• Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
• Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.

ISRAELI COUSCOUS WITH SQUASH

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.

SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS

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 WITH CUMIN COUSCOUS

Steps:

• Halve and peel the squash.
• Remove the seeds and cut the squash into 1-inch chunks.
• Heat the oil in a Dutch oven over medium heat.
• Add the onion and cook for 5 minutes.
• Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.
• Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil.
• Reduce heat, cover, and simmer for 10 minutes.
• Uncover and cook until the squash is tender, 15 to 20 minutes.
• Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil.
• Stir in the couscous.
• Cover, remove from heat, and let stand for 5 to 10 minutes.
• Fluff with a fork.
• Divide the couscous among individual bowls and ladle the squash over the top.
• Sprinkle with the parsley and almonds.

BROWNED BUTTERNUT SQUASH COUSCOUS

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.

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

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.