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.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 3  tablespoons olive oil
• 3  cups  butternut squash, small-dice
• 2  teaspoons ground cumin
•  salt & freshly ground black pepper
• 2 1⁄4 cups vegetable broth
• 1 1⁄2 cups  whole wheat couscous
• 3  medium scallions, thinly sliced
• 1⁄2 cup  salted almond, roasted and chopped

Directions

1. Heat olive oil in a large frying pan over medium heat.
2. When it shimmers, add butternut squash and ground cumin, season with salt and freshly ground black pepper, and stir to combine.
3. Cook until squash is browned and fork tender, about 30 minutes; set aside.
4. 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.
5. Stir in scallions and chopped roasted, salted almonds.