Latest revision as of 01:40, 2 February 2011

Serves: 4

Active Time: 25 minutes

Total Time: 29 minutes

From: Fresh, March/April 2009

Ingredients

1 tablespoon vegetable oil

1 tablespoon Minced garlic

1 Onion, chopped

1 tablespoon spice, garam masala

1/4 teaspoon Black pepper, freshly ground

1/2 teaspoon Salt

1/8 tsp. cayanne

1 1/2 lb. butternut squash, chopped

1 2/3 cup vegetable broth

1/2 cup Golden raisins, seedless

1 1/2 cup Water

1 cup Couscous, dry

1 Large zucchini, halved and sliced

1 Red bell pepper, chopped

15 oz Chickpeas, canned, drained and rinsed

Directions

Step 1

Heat oil in a large frying pan over medium-high heat. Add garlic and onion and cook, stirring frequently, until softened, 3 to 4 minutes.

Step 2

Sprinkle garam masala or curry powder, black pepper, salt, and cayenne over onion; mix and cook for 30 seconds, stirring constantly.

Step 3

If squash chunks are large, cut into 1-inch pieces. Add to skillet with broth and raisins and bring to boil. Reduce heat, cover, and simmer until squash becomes tender, 10 to 12 minutes.

Step 4

Meanwhile, prepare couscous. In a small saucepan, bring water to a boil; stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with fork.

Step 5

Add zucchini, red bell pepper, and chickpeas to skillet. Simmer, covered, until zucchini is tender, about 5 minutes.

Step 6

Divide couscous among four serving plates. Top with stir-fried vegetables and garnish with chopped cilantro, if desired.