Browned Butternut Squash Couscous
- 3 tablespoons olive oil
- 3 cups butternut squash, small-dice
- 2 teaspoons ground cumin
- salt & freshly ground black pepper
- 2 14 cups vegetable broth
- 1 12 cups whole wheat couscous
- 3 medium scallions, thinly sliced
- 12 cup salted almond, roasted and chopped
- 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.
olive oil, butternut squash, ground cumin, salt, vegetable broth, whole wheat couscous, scallions, salted almond
Taken from www.food.com/recipe/browned-butternut-squash-couscous-398584 (may not work)