Tunisian Style Squash with Couscous
Bring the vibrant flavors of North Africa to your table with this hearty and aromatic Tunisian-Style Squash with Couscous. This one-pot wonder combines tender butternut squash, protein-packed chickpeas, and a tantalizing blend of warming spices like cumin, coriander, and cinnamon for a dish that's as comforting as it is exotic. The addition of harissa paste gives it a subtle kick of heat, perfectly balanced by the sweet, earthy flavors of the squash and a splash of bright lemon juice. Served over fluffy couscous and topped with fresh parsley, this gluten-free-friendly meal is both nourishing and quick to prepare, ready in under an hour. Perfect for a cozy weeknight dinner or an impressive vegetarian main course, this recipe is bursting with color, warmth, and the bold, zesty essence of Tunisian cuisine.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon harissa paste
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 can (15-ounce) chickpeas
- 1.5 cups couscous
- 1.5 cups water
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Finely dice the onion and add it to the pot. Sauté for 5-6 minutes until softened.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, and harissa paste. Cook for another 1 minute to release the spices' aroma.
Add the diced butternut squash, cinnamon stick, tomato paste, and canned diced tomatoes along with their juices. Stir well to combine.
Pour in the vegetable broth, and bring the mixture to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the squash is tender.
Drain and rinse the chickpeas, then add them to the pot. Season the mixture with salt, black pepper, and lemon juice. Simmer for 5 more minutes.
While the squash is cooking, prepare the couscous. Bring 1.5 cups of water and 1 tablespoon of olive oil to a boil in a medium saucepan.
Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Serve the squash mixture over the couscous on individual plates or a large serving platter.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1491 mg | 32% | |
*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.
