Butternut Squash and Couscous
1 tablespoon olive oil
1 medium yellow onion, diced
2 or 3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3/4 cup golden raisins
3-4 cups water
2 cups butternut squash, peeled and diced
1/2 teaspoon sea salt
1 (6 ounce) box couscous
2 to 3 tablespoons fresh parsley, chopped
1 tablespoon fresh nutmeg, grated
1. In a large sauce pan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 4 minutes. Add the raisins and cook, stirring for 2 minutes.
2. Stir in the water, squash, and salt and bring to a simmer over high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 25 minutes).
3. Stir in the couscous, parsley, and nutmeg and cover. Remove from heat and let stand for 10 to 12 minutes before serving.
I love this dish for its Moroccan influence. It's perfect in the winter to warm you up, and fresh butternut squash are bountiful at this time. I sometimes also add some cinnamon as well. Extra water can be added as well to make it more of a soup. Leftovers are very good cold, in a whole wheat pita or over greens.