Squash With Couscous


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


  • 2 tablespoons olive oil

  • 1 medium onion, (about 1 cup), cut into ½-inch cubes

  • 1 clove garlic, minced

  • ¼ teaspoon each ground ginger and ground cinnamon

  • ¾ teaspoon ground cumin

  • Salt and freshly ground pepper

  • 1 pound (about 2 cups) butternut squash, peeled and seeded, flesh quartered lengthwise and cut into ¼-inch-thick slices

  • 1 tablespoon tomato paste

  • 1 ½ cups low-sodium canned chicken broth

  • 2 teaspoons freshly grated lemon zest

  • ¾ cup couscous

  • 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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