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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Spiced Couscous with Butternut Squash and Pistachios
More often than not, couscous is simply prepared and served as a side dish. But inspired by the rich, fragrant spicing and savory-sweet profile of many types of Moroccan tagines, we created this recipe for a skilletful of colorful couscous that’s hearty enough to stand on its own. (But it’s also a terrific accompaniment to roasted and grilled meats, as well as fish and kebabs.) We like the deeper flavor that chicken broth gives the dish, but if you’re cooking for vegetarians, feel free to use vegetable broth instead.
4 to 6
Servings
Tip
Don’t cut the butternut squash into cubes much larger than ½ inch or the pieces may not fully cook through. Also, be sure to bring the vegetable and broth mixture to a simmer before stirring in the couscous. This helps ensure that the couscous hydrates properly.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, divided, plus more to serve
-
1
pound butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)
Directions
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