Squash & Chickpea Couscous Bowl

Something quick and healthy to whip up on a chilly day!

Prep Time: 10 Mins

Total Time: 20 Mins

Yields: 4 servings


1/2 Butternut Squash, cubed

1 can Chickpeas, drained

1 1/2 cup Israeli Couscous

3 cups Chicken Stock, low sodium

1 tablespoon Butter

2 teaspoons Cumin

1/2 Avocado, sliced

Kosher salt & ground black pepper


In a medium sauce pan, melt butter. On medium to medium-high heat, add couscous and toast for 2-3 minutes. This will help release some really great flavor! Add the chicken broth and bring to a boil. Once it comes to a boil, turn the burner down to medium and set a timer for 10 min. The liquid will be absorbed and your Couscous will be done!

In a large skillet, add 2 tablespoons of good olive oil. Heat the oil for a minute and add your cubed squash. Toss and cook for roughly 10 minutes or until squash almost tender. Dump in a can of chickpeas, 2 teaspoons of Cumin, a pinch of salt and pepper and fold everything together till combined. Cover and let cook for an additional 5 minutes.

Add your Couscous to a bowl, add part of the squash and chickpea mixture and garnish with a half of avocado if you so choose!

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