Triple Squash Fall Couscous

The laws of cooking dictate that a recipe will be amazing if it starts with the following formula. Start with Extra Virgin Olive Oil, add Onion, Garlic and everything after that is circumstantial. In this case it is the end of Fall and the squash are looking particularly gorgeous and delicious, and let's face it, cheap. So with an assist by my mom we whipped up this dish and it turned out to be just as I have always remembered it, maybe even a little better.
The aromas of this dish are so reminiscent of Fall time. The colors of the vegetables become perfectly jewel-toned from the Turmeric. Your whole kitchen will have the smell of the changing of the leaves and that cold snap in the air. Put yourself a bowl of this and your previously frozen body will thank you. This recipe is great as a side dish paired with chicken or meat, or all by itself. Let's get to cooking!

Triple Squash Fall Couscous 

2 Tbs. Extra Virgin Olive Oil
4-5 Garlic Cloves, minced finely
2 Medium Yellow Onions, sliced
1 Stalk of Celery, cut on a bias
2 Carrots, cut on a bias
1 Butternut Squash, large dice
1 Acorn Squash, diced
2 Zucchinis, diced
1 Tsp. Cumin
1 Tbs. Turmeric
Freshly Cracked Salt and Pepper
2 Tsp of Chicken Consumme
6 Cups of Water to Cover
1 Can of Chickpeas, rinsed
3 Cups of Cooked Couscous

In a large soup pot heat up the Extra Virgin Olive Oil. Once the oil is heated through add the Onions with some salt and saute until translucent. Next add the Garlic, Celery and Carrots. Cook for another 5 minutes. Add all of the Squashes along with your spices. Next add water to cover along with the Chicken Consumme. The squash will cook down and release more liquids. This will create the sauce for your couscous. Continue to simmer on medium low for about an hour. Add in the Chickpeas towards the end. Once everything is tender and the squash have released their liquids it is ready to serve. Serve on top of Couscous (cooked according to package directions) and Enjoy!







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