Easiest Way to Prepare Speedy Moroccan Couscous with Butternut Squash

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moroccan couscous with butternut squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Oil-cured olives pack a punch of flavor because they have been soaked in herb or spice-infused oil for several months. To save time, roast the squash while the couscous cooks. Heat a medium saucepan over medium-high heat; coat pan with cooking spray. In a Dutch oven, heat the oil over moderately low heat.

Moroccan Couscous with Butternut Squash is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Moroccan Couscous with Butternut Squash is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have moroccan couscous with butternut squash using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Couscous with Butternut Squash:

1. Get 2 cup butternut squash. half inch cubes
2. Get 1 cup diced onion
3. Take 1 1/2 tbsp olive oil, divided
4. Prepare 1 1/2 cup water
5. Get 1/4 tsp cayenne pepper
6. Make ready 3/4 tsp cumin
7. Make ready 3/4 tsp cinnamon
8. Get 1 box whole grain, roasted garlic & olive oil couscous
9. Make ready 2 tbsp golden raisins
10. Prepare 1/4 cup dark raisins
11. Take 1 can garbanzo beans

Arrange squash halves cut side down on a baking sheet. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing. Heat the oil in a Dutch oven over medium heat.

Steps to make Moroccan Couscous with Butternut Squash:

1. Preheat oven to 450°F.
2. Toss squash and onions with 1tbsp olive oil
3. Spread on a foil lined baking sheet
4. And roast for 20 minutes, turning halfway through.
5. Combine remaining oil, water, cayenne, cumin, cinnamon, and spice pouch from couscous box in a medium saucepan, and bring to a boil.
6. Add raisins and garbanzo beans, stir and then add couscous; cover and remove from heat and let stand for 20 minutes.
7. Remove veggies from baking sheet, and toss with couscous and then serve.

Brush squash with the butter mixture, and keep squash warm while preparing the stuffing. Heat the oil in a Dutch oven over medium heat. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Made in one pan, Moroccan stew with butternut squash and chickpeas is flavorful, filling, and easy to make. Gently spiced with warm curry and cinnamon, with a bright citrus note, and just a little spicy heat, this stew is memorable.

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