Ingredients
- 1 ½ cups small carrots, peeled and cut into 2-inch lengths
- 1 medium onion, peeled and cut into 1/2-inch chunks
- 4 large cloves garlic, peeled
- 1 ¼ cups chicken broth (see recipe)
- 2 teaspoons salt
- Freshly ground pepper to taste
- 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 2 cups cooked couscous
- 1 tablespoon chopped fresh cilantro
- Nutritional Information
Nutritional analysis per serving (4 servings)
377 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 73 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 15 grams protein; 2 milligrams cholesterol; 1573 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
- Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
- Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.
1 hour
Dining and Cooking