Butternut Squash and Orange Couscous | Cooking With Jade The Food and Travel Blog by Chef Jade
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Butternut Squash and Orange Couscous

(Cooking Time: 30 minutes \ Preparation Time: 10 minutes\ Servings: 4)

Have you ever heard the health facts about Butternut squash? It is high potassium which can help keep your blood pressure in check and is rich in fiber that helps with blood sugar. Not only that it is an amazing food for lowering your cholesterol levels.

I made this recipe for you to cook a super easy meal using butternut squash with minimum ingredients. but it’s delicious nonetheless. Learn how to cook butternut Squash and orange couscous perfectly every time!

Butternut Squash

NUTRITIONAL FACTS

  • Amount per Serving
  • Calories 255g
  • Fats: 8g
  • Cholesterol: 0.0mg
  • Total Carbohydrate 15g
  • Protein: 18g

INGREDIENTS:

Vegetables

  • 1 large butternut squash
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1/2 lb squash, half only if you only have a large squash
  • 1 orange, peeled and cut into large chunks
  • 4 bay leaves
  • 1 cinnamon stick cut in half
  • 2 garlic cloves, minced
  • 1 Tbsp of extra virgin olive oil
  • 1/2 teaspoon crushed dried chili

For the couscous

  • 2 garlic cloves, minced
  • 10 pitted dates, chopped
  • 1/2 cup raisins
  • 1 cinnamon stick
  • ½ inch piece of fresh ginger
  • 1/2 cup dry white wine
  • 1 cup couscous
  • 1 container 15 oz chickpeas, drained and rinsed
  • 1 1/2 cup boiling water
  • 2 tbsp. tablespoons fresh parsley, chopped
  • 2 tbsp. tablespoon fresh mint, chopped
  • Juice of 1 orange
  • Salt and pepper to taste
Orange

DIRECTIONS:

  • Preheat the oven to 200°C (400°F).
  • Peel and halve the butternut squash lengthwise, remove the seeds and cut into thick slices.
  • Cut each pepper into 12 pieces.
  • Place the squash and peppers in a roasting pan with the patty pan squash, orange, bay leaves, cinnamon stick and garlic.
  • Drizzle olive oil over it and sprinkle with 1/2 teaspoon crushed dried chili.
  • Roast everything and turn once until the vegetables are golden brown and tender. This should take around 25 minutes.
  • With the couscous, heat the oil in a saucepan and add the onion and garlic. Sauté until the onions are semi-translucent, which should take about five minutes.
  • Add dates, raisins, cinnamon, ginger and wine.
  • Cover the pan and cook gently for about five minutes, then remove from the heat.
  • Stir in the couscous and the chickpeas; then add the boiling water.
  • Cover and cook for about five minutes, without stirring.
  • Add the parsley, mint and orange juice for the couscous, then season with salt and pepper to taste.
  • Stir with a fork until the mixture is smooth and fluffy.
  • Pour it over four plates and garnish with the grilled vegetables, add salt and pepper to taste.
Butternut Squash and Orange Couscous

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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