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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Peel and seed the butternut squash, then cut it into 1-inch cubes.

Step 2

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 3

Finely dice the onion and add it to the pot. Sauté for 5-6 minutes until softened.

Step 4

Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes until fragrant.

Step 5

Stir in the ground cumin, ground coriander, and harissa paste. Cook for another 1 minute to release the spices' aroma.

Step 6

Add the diced butternut squash, cinnamon stick, tomato paste, and canned diced tomatoes along with their juices. Stir well to combine.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Step 11

Serve the squash mixture over the couscous on individual plates or a large serving platter.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2912.7g)

Amount per serving	% Daily Value*
Calories	2154.0

Total Fat 73.8g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 9.0g
Cholesterol 7.9mg	0%
Sodium 4818.1mg	0%
Total Carbohydrate 323.6g	0%
Dietary Fiber 78.4g	0%
Total Sugars 67.7g
Protein 71.6g	0%

Vitamin D 0IU	0%
Calcium 878.1mg	0%
Iron 27.5mg	0%
Potassium 5899.8mg	0%

*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.

Source of Calories

Fat: 29.6%

Protein: 12.8%

Carbs: 57.7%