Spiced Butternut Squash Stew W Couscous
Warm up your weeknight dinners with this hearty and aromatic Spiced Butternut Squash Stew with Couscous. Bursting with rich, earthy flavors from cumin, coriander, cinnamon, and paprika, this comforting stew brings together tender butternut squash, carrots, and chickpeas in a vibrant vegetable broth. A handful of fresh spinach adds a pop of color and nutrients, while fluffy couscous makes the perfect base to soak up the bold, spiced sauce. Ready in under an hour and made entirely in one pot (plus a quick couscous prep), this dish is a fuss-free, vegetarian-friendly meal that’s as wholesome as it is satisfying. Perfect for cozy gatherings or meal prep, it’s a delightful harmony of texture, flavor, and warmth, topped off with a sprinkle of bright, fresh parsley.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 4 cups butternut squash, peeled and diced into 1-inch cubes
- 2 large carrots, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 3 cups fresh spinach
- 1 cup couscous, uncooked
- 1 cup water (for couscous)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the butternut squash and sliced carrots to the pot. Cook for 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, ground coriander, ground cinnamon, paprika, and crushed red pepper flakes (if using). Stir well to coat the vegetables in the spices.
Pour in the vegetable broth, diced tomatoes (with their juices), and chickpeas. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25 minutes, or until the butternut squash and carrots are tender.
While the stew simmers, prepare the couscous. Bring 1 cup of water to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes, then fluff with a fork.
Once the vegetables in the stew are tender, stir in the fresh spinach and let it wilt for 2-3 minutes.
Season the stew with salt and black pepper, adjusting to taste.
Serve the stew over a bed of fluffy couscous. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 440.1 g | 160% | |
| Dietary Fiber | 76.0 g | 271% | |
| Total Sugars | 74.1 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7110 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
