Couscous With Spiced Squash And Carrots

Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. Add the minced garlic, ground cumin, cinnamon, paprika, ginger, and cayenne pepper to the skillet. Stir well to combine and let the spices toast for about a minute, releasing their aromas.

3. Add the cubed butternut squash and sliced carrots to the skillet. Season with salt and pepper to taste. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften slightly.

4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the skillet with a lid and let the vegetables cook for about 10-15 minutes, or until they are tender but still have a slight bite.

5. While the vegetables are cooking, prepare the couscous according to the package instructions. Fluff the cooked couscous with a fork and set aside.

6. Once the vegetables are cooked, taste and adjust the seasoning as needed. If the broth has reduced too much, add a splash of water to loosen the sauce slightly.

7. To serve, spoon a generous portion of couscous onto a plate or bowl and top with the spiced squash and carrot mixture. Garnish with freshly chopped parsley.