Moroccan Couscous with Butternut Squash

Name: Moroccan Couscous with Butternut Squash
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup butternut squash. half inch cubes; 1 cup diced onion; 1 1/2 tbsp olive oil, divided; 1 1/2 cup water; 1/4 tsp cayenne pepper; 3/4 tsp cumin; 3/4 tsp cinnamon; 1 box whole grain, roasted garlic & olive oil couscous; 2 tbsp golden raisins; 1/4 cup dark raisins; 1 can garbanzo beans

CICI3 @cook_2747095

I love this recipe! To me it's quick and easy to make . You also can use sweet potato instead of the butternut squash .

CICI3 @cook_2747095

I love this recipe! To me it's quick and easy to make . You also can use sweet potato instead of the butternut squash .

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Ingredients

15 mins

6 servings

2 cupbutternut squash. half inch cubes
1 cupdiced onion
1 1/2 tbspolive oil, divided
1 1/2 cupwater
1/4 tspcayenne pepper
3/4 tspcumin
3/4 tspcinnamon
1 boxwhole grain, roasted garlic & olive oil couscous
2 tbspgolden raisins
1/4 cupdark raisins
1 cangarbanzo beans

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Steps

15 mins

1

Preheat oven to 450°F.
2

Toss squash and onions with 1tbsp olive oil
3

Spread on a foil lined baking sheet
4

And roast for 20 minutes, turning halfway through.
5

Combine remaining oil, water, cayenne, cumin, cinnamon, and spice pouch from couscous box in a medium saucepan, and bring to a boil.
6

Add raisins and garbanzo beans, stir and then add couscous; cover and remove from heat and let stand for 20 minutes.
7

Remove veggies from baking sheet, and toss with couscous and then serve.