Something quick and healthy to whip up on a chilly day!
Prep Time: 10 Mins
Total Time: 20 Mins
Yields: 4 servings
INGREDIENTS
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
DIRECTIONS
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!
Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!
Food Is What We Do! 
Leave a Reply