Three‑variety squash couscous

Ingredients

• 300 g Butternut squash (cut into small dice)
• 300 g Pumpkin (cut into large strips with skin)
• 150 g Musquée squash (cut into pieces)
• 1 piece Onion (roughly chopped)
• 2 teaspoon Spice blend (ras el hanout, cinnamon, ground coriander, turmeric, paprika) (homemade blend)
• 400 g Canned crushed tomatoes (one can)
• 500 ml Vegetable broth (prepared from a cube or homemade)
• 200 g Cooked chickpeas (rinsed and drained)
• 50 g Raisins (for rehydration at the end of cooking)
• 250 g Whole wheat couscous (for couscous, pre‑cooked)
• 4 tablespoon Olive oil (for cooking and to coat the couscous)
• 300 ml Very hot water (to fluff the couscous)
• 1 bunch Fresh cilantro (stems and leaves, finely sliced)
• 30 g Almonds (coarsely chopped and lightly toasted)
• 1 teaspoon Harissa (optional) (to serve on the side)

Instructions

1. Prepare the squashes and onion

   Wash, peel (if needed) and cut the butternut into small dice, the pumpkin into large strips with skin, and the musquée squash into pieces. Roughly chop the onion.

   Time: PT15M

2. Sauté onion and spices

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté 3‑4 minutes until translucent, then stir in the spice blend and cook 1‑2 minutes, stirring.

   Time: PT5M

3. Sauté the squashes

   Add the butternut dice, pumpkin strips and musquée squash pieces to the skillet. Sauté 5 minutes, stirring, to lightly brown while keeping a firm texture.

   Time: PT5M

4. Simmer with tomatoes and broth

   Pour in the crushed tomatoes, then cover with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer 30 minutes over medium, covered.

   Time: PT30M

5. Add chickpeas and raisins

   About 10 minutes before the end of cooking, stir in the drained chickpeas and raisins. Mix and continue cooking uncovered for 10 minutes to thicken the sauce slightly and rehydrate the raisins.

   Time: PT10M

6. Prepare the couscous

   While the stew simmers, place the couscous in a bowl, drizzle with 2 tablespoons of olive oil and toss to coat each grain. Pour the very hot water, cover and let swell for 15 minutes. Fluff with a fork before serving.

   Time: PT15M

7. Season and fluff the couscous

   After resting, separate the grains with a fork, adjust seasoning with salt if needed, then keep warm.

   Time: PT5M

8. Plating and garnish

   Lay a bed of couscous on plates or bowls, top with the squash stew. Sprinkle with sliced fresh cilantro, chopped almonds and, if desired, a spoonful of harissa. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g