All VeganCous Cous Veg

Cumin Couscous & Butternut Squash

By 1 Marzo 2020 Marzo 12th, 2020 No Comments



– 1 ½ cups couscous
– 400 g chickpeas
– 1
whole butternut squash deseeded, peeled and cut into 2,5-cm chunks
– 2
tbsps. EVO
– 1
large yellow onion diced
– 2 garlic cloves finely chopped
– ¼ tsp. cayenne pepper
– ¼ tsp. cinnamon ground
– ¼ tsp. nutmeg ground
– 1
tsp. cumin ground
– 160 g tomatoes diced
– 50 g raisins
– 2
tsps. salt
– 2
tbsps. parsley leaves chopped
– 25 g almonds chopped


Soak the chickpeas overnight in cold water; then rinse, drain and cook the chickpeas in abundant salted water. After ab. 25-35 minutes, drain and set the chickpeas aside. Meanwhile, place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1-½ cups of salted water or vegetable broth also adding in ½ teaspoon of cumin. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. In the meantime, heat a little EVO in a Dutch oven and sauté the onion over medium flame for 5 minutes. At this point, also add in garlic, cayenne pepper, cinnamon, nutmeg, ½ teaspoon of cumin and cook for 1 more minute. Then, incorporate the squash, tomatoes, raisins, chickpeas, a couple of pinches of the salt and the broth. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and keep cooking until the squash is tender, ab. 15 to 20 minutes. Finally, divide the couscous between individual bowls and add a ladleful of squash on top of each. Sprinkle with parsley and almonds and serve. 

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