Butternut Squash and Cannellini Beans

Moroccan-style Butternut Squash and Couscous 

Mike created this deliciously satisfying dish when I wanted “comfort food.”

It’s very nutritious with the beans, walnuts, and vegetables, tastes great with the sweetness of the raisins and squash, and it’s comforting without a lot of oil.

Try it next time you’re in a funk over dinner. It serves 4 and tastes wonderful the next day or two if there’s only one or two of you.

 

INGREDIENTS

1 butternut squash, peeled, seeded, and cubed

1 Tbs. canola oil

2 -3 cloves garlic

1 onion chopped

2 stalks celery

1 green or red bell pepper

½ tsp. tumeric

1 ½ tsp. cinnamon

1 tsp. cumin

¼ – ½ tsp. cayenne pepper

1 tsp. ginger powder

1 can cannellini or garbanzo beans (15.5 oz.) drained

½ c. raisins

½ c. water

1 cup couscous

½ walnuts

DIRECTIONS

1. Saute squash, garlic, onion, celery, and pepper for about 10 minutes, stirring often.
2. Add spices and sauté while stirring for two more minutes.
3. Add beans, raisins, and water. Continue to cook on low heat until squash is soft.
4. Meanwhile prepare couscous according to directions, adding the walnuts.

Serve the Squash mixture over couscous. Garnish with sliced oranges if desired.