Serves: 4
Total Calories: 244

1 tablespoon olive oil
1 (6-ounce) box Israeli or toasted couscous
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/3 cups chicken broth
1 (10-ounce) box frozen winter squash puree, thawed
salt and ground black pepper to taste
1 tablespoon chopped parsley or cilantro

Heat the oil in a large skillet over medium-high heat. Add the couscous and toast lightly, about 3 minutes. Add the cumin and coriander stir briefly. Add the broth, squash, salt, and pepper and stir to combine. Reduce the heat to medium-low, cover, and simmer until the couscous is tender and the mixture is creamy, stirring occasionally, about 10 minutes. Be careful to keep the heat low so that the bottom doesn’t scorch. Stir in the parsley or cilantro just before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 244
Calories from Fat: 43

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