Squash Couscous Squash Couscous

Squash Couscous 150 Image by: Squash Couscous 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 734 mg
  • Protein 18 g
  • Calories 575.0
  • Total fat 8 g
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 109 g


  • Iron 21.0
  • Folate 45.0
  • Calcium 8.0
  • Vitamin A 55.0
  • Vitamin C 27.0
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Squash Couscous