- 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
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.
Preparation time: 45 min.(most of the time is