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Three‑variety squash couscous
A comforting vegetarian couscous made with three types of squash (butternut, pumpkin, and musquée squash), spiced with a blend, chickpeas, raisins and toasted almonds, served with lightly oiled whole‑wheat couscous flavored with fresh cilantro.
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Critical Success Points
- • Cut the squashes into appropriate sizes to achieve different textures.
- • Simmer long enough (30 min) for the squashes to become tender and flavors to develop.
- • Coat the couscous with olive oil before adding hot water to prevent it from sticking.
Safety Warnings
- • Handle the knife carefully to avoid cuts.
- • Be careful with hot oil when sautéing the onions.
- • Use gloves or a towel to handle the pot containing very hot water.
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