Browned Butternut Squash Couscous

Browned Butternut Squash Couscous
Makes: 8 cups

3 tablespoons olive oil
3 cups small-dice butternut squash
2 teaspoons ground cumin
"Freshly ground black pepper"
2 1/4 cups vegetable broth or water
1 1/2 cups whole-wheat couscous
3 thinly sliced medium scallions
1/2 cup coarsely chopped roasted, salted almonds

1. Heat oil in a large frying pan over medium heat. When it shimmers, add squash and cumin, season with salt and pepper, and stir to combine. Cook until squash is browned and fork tender, about 20-30 minutes; set aside.

2. Bring broth or water to a boil, pour over couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes. Stir in scallions and almonds.

1900 kcal/ 237 per cup