Ingredients (use vegan versions):
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 or 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh nutmeg, grated
- 2 cups peeled, diced butternut squash
- 3/4 cup golden raisins
- 1/2 teaspoon sea salt
- 1 box of couscous
- 2 to 3 tablespoons fresh parsley, chopped
- 3-4 cups water
Directions:
In a large sauce pan, heat the oil
over medium heat. Add the onion,
garlic, and ginger and cook, stirring,
for 4 minutes. Add the raisins and
cook, stirring for 2 minutes. Stir in
the water, squash, and salt and bring
to a simmer over high heat. Reduce the
heat to medium-low and cook, stirring
occasionally, until the squash is
tender (about 25 minutes). Stir in the
couscous, parsley, and nutmeg and
cover. Remove from heat and let stand
for 10 to 12 minutes before serving.
I love this dish for it's Moroccan
influence. It's perfect in the winter
to warm you up, and fresh butternut
squash are bountiful at this time. I
sometimes also add some cinnamon as
well. Extra water can be added as well
to make it more of a soup. Leftovers
are very good cold, in a whole wheat
pita or over greens.
Serves: 4-6
Preparation time: 45 min.(most of the time is simmering)
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