Squash Couscous

By The Canadian Living Test Kitchen

106 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	575575 cal
pro	18 g18g pro
total fat	8 g8g total fat
sat. fat	4 g4g sat. fat
carb	109 g109g carb
fibre	7 g7g fibre
chol	18 mg18mg chol
sodium	734 mg734mg sodium
% RDI:	-
calcium	88 calcium
iron	2121 iron
vit A	5555 vit A
vit C	2727 vit C
folate	4545 folate

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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.

Ingredients

4 cups chicken stock 4 4cups cupschicken stock or vegetable stock
1 spanish onion , thinly sliced1 1spanish onionspanish onions, thinly sliced
1 tsp ground ginger 1 1tsp tspground ginger
1/2 tsp each of salt and pepper 1/2 1/2tsp tspeach of salt and pepper
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
1/2 cup sultana raisins 1/2 1/2cup cupsultana raisinsultana raisins
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup butter 1/4 1/4cup cupbutter
4 cups couscous 4 4cups cupscouscous
1-1/2 lb butternut squash 1-1/2 1-1/2lb lbbutternut squash
2 zucchinis 2 2zucchinizucchinis
2 cups chickpeas , peeled if desired2 2cups cupschickpeachickpeas, peeled if desired
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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.

Source : Canadian Living Magazine: October 2004