Squash Couscous
Couscous, the final course at a special meal, is served to satisfy guests so that no one leaves hungry. This steamed preparation takes a little longer than the instant method familiar to most Canadians but the plumper al dente texture is well worth the effort.
Servings: 8
Ingredients:
Squash Couscous
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 575 |
| pro | 18 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 109 g |
| fibre | 7 g |
| chol | 18 mg |
| sodium | 734 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 21% |
| vit A | 55% |
| vit C | 27% |
| folate | 45% |
Suggested Recipes
-
4 cups (1 L) chicken or vegetable stock
1 spanish onion, thinly sliced
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each salt, pepper and turmeric
1/2 cup (125 mL) sultana raisins
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) butter
4 cups (1 L) couscous
1-1/2 lb (750 g) butternut squash
2 yellow or green zucchini
2 cups (500 mL) chickpeas, peeled if desired
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In steamer bottom, cover and bring stock, onion, ginger, salt, pepper and turmeric to boil; reduce heat and simmer for 30 minutes.
Add raisins, sugar and butter; simmer until liquid is reduced by one-third, raisins are plumped and onion is translucent, about 15 minutes.
Meanwhile, in large bowl, rinse couscous; strain and let stand in clean bowl for 20 minutes. With hands, break up lumps. Line top of steamer with cheesecloth; pour in one-quarter of the couscous.
Meanwhile, peel and cut squash into 2-inch (5 cm) cubes. Halve zucchini lengthwise; cut into 2-inch (5 cm) pieces.
Add squash, zucchini and chickpeas to reduced stock mixture; set steamer top in place. Cover and steam for 5 minutes. Add remaining couscous to top; steam until fluffy, about 20 minutes.
Dump couscous onto centre of large platter or into shallow bowl; with spoon make well in centre. Using slotted spoon, arrange vegetables in well. Strain broth; pour over couscous. Sprinkle with parsley.
Tags:
Side Dish; Vegetarian; Vegetables; Fruits; Beans and Legumes; Boil/Simmer;
Source
Canadian Living Magazine: October 2004
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