yeah!
this community is a fun idea.
i will repost my latest expeeriment (and success!- even my carnivorous husband liked it!)
this recipe is especially good after it has sat in the fridge a bit and had to be reheated. make sure not to skimp on the raisins. they really make the dish.
Squash With Couscous
Serves 4
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch cubes (about 1 cup)
1 garlic clove, minced
1/4 teaspoon each ground ginger and ground cinnamon
3/4 teaspoon ground cumin
Salt and freshly ground pepper
1 pound butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
1 tablespoon tomato paste
1 1/2
cups low-sodium canned chicken broth
2 teaspoons freshly grated lemon zest
3/4 cup couscous
1/3 cup golden raisins
1. 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.
2. Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
3. 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.
i will repost my latest expeeriment (and success!- even my carnivorous husband liked it!)
this recipe is especially good after it has sat in the fridge a bit and had to be reheated. make sure not to skimp on the raisins. they really make the dish.
Squash With Couscous
Serves 4
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch cubes (about 1 cup)
1 garlic clove, minced
1/4 teaspoon each ground ginger and ground cinnamon
3/4 teaspoon ground cumin
Salt and freshly ground pepper
1 pound butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
1 tablespoon tomato paste
1 1/2
cups low-sodium canned chicken broth
2 teaspoons freshly grated lemon zest
3/4 cup couscous
1/3 cup golden raisins
1. 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.
2. Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
3. 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.