New This Month

Squash With Couscous

Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.

  • Servings: 4

Source: Martha Stewart Kids, Fall


  • 2 tablespoons olive oil
  • 1 medium onion, (about 1 cup), cut into 1/2-inch cubes
  • 1 clove garlic, minced
  • 1/4 teaspoon each ground ginger and ground cinnamon
  • 3/4 teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 pound (about 2 cups) butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices
  • 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.

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