APRICOT AND PUMPKIN COUSCOUS |
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Ingredients: • ¼ cup sliced almonds • 4 tablespoons olive oil • 1 large onion, coarsely chopped • 1 garlic clove, minced • 1 tablespoon minced fresh ginger • 1 cinnamon stick • 1 ½ teaspoons ground cumin • ¼ teaspoon cayenne • Salt and freshly ground pepper • 1 butternut squash or calabaza (about 2 pounds), peeled, halved lengthwise, seeded and cut into ¾-inch dice • 2 tablespoons tomato paste • 1 tablespoon freshly grated lemon zest • 2 cups drained and rinsed canned chickpeas (one 19-ounce can) • 2 cups homemade or low-sodium canned chicken broth • ½ cup coarsely chopped dried apricots • ¼ cup chopped fresh cilantro • ¼ cup chopped fresh mint • Pinch of saffron or turmeric (optional) • 1 ½ cups couscous | |
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Steps: Toast the almonds in a 350-degree oven until fragrant and lightly browned, about 10 minutes. Set aside. Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic, stirring occasionally, until softened, 3 to 5 minutes. Stir in the ginger, cinnamon, cumin, cayenne and ½ teaspoon each salt and pepper; cook 1 minute. Add the squash, tomato paste, lemon zest, chickpeas and broth, and bring to a simmer. Cook, uncovered, for 20 to 30 minutes, until the squash is tender. Stir in the apricots, cilantro and mint. Remove cinnamon stick. Taste for seasoning. Meanwhile, bring 2 cups water to a boil with ½ teaspoon salt and the saffron. Put couscous in a heat-proof 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. Top with toasted almonds. Makes Makes 6 to 8 servings. |
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