Last night was yet again one of those, Holy Amazing Food nights. Once forks hit mouths compliments rolled out. Which was nice, because while I was preparing dinner for everyone, I wasn’t sure about how it would turn out. I can’t say that the smell of dinner excited me. Usually, as with probably most people, if it doesn’t capture all five senses…well you are not as intrigued by it. Nonetheless, dinner was a hit, and so here I am ready to share some amazingness with you all! It seems like a lot of stuff, but I promise it comes together quickly and easily. I served the “stew” over the couscous, and had on the side a shredded beef roast from the night before (clever way to use leftovers), but I imagine that one could use chicken, pork, fish or tofu as a meat side as well. Have fun with this recipe and enjoy!
Moroccan Butternut Squash over Couscous
Half and onion diced
2 cloves garlic, diced
1 28 ounce can Fire Roasted Diced Tomatoes (I used Muir’s)
2 Cups butternut squash peeled and cut into cubes
2 Cups Carrots, cubed
1 Braeburn Apple, peeled, cored and cubed
1/4 cup currants
1/2 tsp of the following spices: Ground Cumin, Ground Corriander, Ground Ginger, Ground Tumeric, Cayenne Pepper, Ground Black Pepper
2 tsp of Smoked Paprika
1 tsp of salt
1 cup of water
Fresh Cilantro as garnish
Heat canola oil, approx. 2 tbs, in a large saucepan over medium heat. Add onion; saute until soft. Add garlic; saute a minute. Mix in all spices. Add tomatoes and water, and bring to a boil. Add squash, carrots, apples, and currants. Cover pan and simmer on medium-low heat until vegetables are tender (20-30 minutes). Serve stew over couscous and garnish with fresh, chopped, cilantro.
For Couscous: 1 1/2 cups water, 1 Cup couscous and 1 Tbs Chicken Base.
Bring water to boil, add chicken base and stir until dissolved, then add couscous. Reduce heat to low, cover and cook 5 minutes.