Serves: 6
Ingredients
- 1 tbsp (15 mL) Best quality Extra Virgin Olive Oil
- 1 ½ cups (375 mL) diced peeled butternut squash
- ½ cup chick peas cooked or canned
- ¼ cup raisins
- ½ tsp cinnamon
- ½ tsp fresh sage
- 2 Ripe tomato
- 1 small onion, chopped
- 1 cup (250 mL) Couscous
- 1 cup (250 mL) water
- ¼ cup (50 mL) slivered almonds toasted
- ¼ tsp (1 mL) salt
- 2 tbsp (25 mL) chopped fresh parsley
In small saucepan, heat oil over medium heat; cook squash and chick peas until softened, about 5 to 7 minutes. Stir in onions, tomato, raisins, cinnamon and almonds; cook 3 minutes longer.
Pour in 1 cup (250 mL) water. Bring to a boil. Stir in couscous and salt. Remove from heat. Sprinkle fresh sage, cover and let stand 5 minutes before serving.
Did you try this Recipe? How did it turn out? Did you make any changes? Let me know in the comments! :-)