Israeli Couscous with Dried Fruit, Roasted Butternut Squash and Pomegranate Seeds
Chef Chris Brugler, Los Angeles, California
Marking the beginning of fall, this tasty dish is delicious served both room temperature and warm. It is not only sweet and savory, but also filled with nutritious ingredients. Couscous is low in fat, filled with protein, potassium, and the antioxidant, selenium. Raisins are fat-free, cholesterol-free, low in sodium, and high in fiber. Butternut squash has fiber, potassium, vitamin B6, and is low in fat, making it a heart-friendly “power food”.
Makes: 8 servings
2 cups Israeli couscous
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 teaspoon crushed garlic
3 tablespoons chopped Italian parsley
4 tablespoon chopped scallions
2 cups Chicken broth
1/4 cup almonds slivers, toasted
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup pomegranate seeds to sprinkle at the end
1. Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderate high heat, stirring occasionally, until it’s just beginning to turn golden.
2. Add the squash and cook for 8 minutes. Then add the garlic and cook for an additional 1 minute, making sure the garlic does not burn.
3. Add to a large bowl with the dried fruit.
4. In a medium saucepan, heat a little olive oil on medium-high heat.
Add couscous and stir constantly until slightly browned (3 – 5 minutes).
5. Add chicken broth and bring to the boil. (be careful there will be a lot of steam).
6. Reduce heat to medium low and cover. Simmer for 10 -12 minutes (or until liquid has evaporated). Transfer cooked couscous to a large bowl and set aside to cool.
7. Mix couscous, parsley, scallions and almonds to the vegetable and fruit mixture.
8. Season with salt and pepper.
9. Sprinkle with pomegranate seeds.