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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