Squash With Couscous
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
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
- 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.
- Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
- 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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