Squash Couscous

Squash Couscous
  • 6 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    Robusto olive oil

  • 1 cup
    (250 mL)

    Cubed red onion

  • 2

    medium carrots, cut into sticks

  • 1 cup
    (250 mL)

    chicken broth

  • 1

    small butternut squash, cut into sticks

  • 1

    zucchini, cut into sticks

  • 0.500

    red pepper, cut into sticks

  • 0.500

    green pepper, cut into sticks

  • 2

    garlic cloves, minced

  • 19 oz
    (540 mL)

    diced tomatoes

  • 1/2 cup
    (125 mL)

    chickpeas, drained

  • 1 tsp.
    (5 mL)

    couscous spices

  • 7 oz
    (200 g)

    couscous

  • Harissa sauce to taste

Preparation

Heat oil in a large pot over medium-high heat.

Add onion and carrots and sauté for 1 minute.

Add chicken broth, cover, and simmer until carrots are half-cooked.

Add remaining ingredients, except couscous and couscous spices and continue cooking, uncovered, until vegetables are tender.

Cook couscous according to package instructions.

Spoon couscous into a plate, and make a well in the centre.

With a slotted spoon, take vegetables out of the pot, drain, and place in the centre of the couscous.

Pour cooking broth into a gravy boat to heighten flavour of couscous.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007