Meatless Monday: Butternut Squash with Pistachio Couscous

Oh heyyyy, Meatless Monday!

Today’s MM recipe is from the November Cooking Light, but I modified a bit and took out the meat. You won’t miss it! It also uses our gourd du jour, squash.

Ingredients

1 tbsp olive oil

2 cups chopped onion

2 tsp ground cumin

1 tsp paprkia

1 tsp turmeric

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

2 garlic cloves, minced

2 cups vegetable broth

One pound butternut squash, peeled and cubed

8 pitted, dried plums, chopped

1/4 cup shelled pistachios, roughly chopped

2 cups prepared couscous

1 tsp lemon zest

This Is How We Do It

Heat oil in a large skillet over medium heat. Add onion; cook 8 minutes or until golden. Then stir in the spices; cook one minute, stirring constantly.

Add the broth, squash, and plums and bring to a boil.

Cover, reduce heat, and simmer for 10 minutes, until squash is tender.

Meanwhile, make the couscous and mix in pistachios and lemon zest.

Serve!

Mmmm…so good! It’s rich and creamy, with a definite Moroccan taste that’s not at all overwhelming or intimidating! The lemony couscous is great, and the pistachios add crunch, flavor, and healthy fat. It’s definitely enough to stand on its own as a filling meal, no meat necessary!