Photo: Jim Franco
Prep Time
20 Mins
Other Time
30 Mins
Makes 6 servings

How to Make It

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the squash, curry powder, and 1 ½ teaspoons of the salt, stirring to coat evenly. Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 17 to 20 minutes or until the squash is cooked through and most of the liquid has evaporated. Stir in the cream and cook until the sauce has thickened, 5 to 7 minutes. Remove from heat. Bring 2 cups of water and the remaining salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Immediately cover the bowl tightly with plastic wrap. Let stand 5 to 7 minutes or until all the water is absorbed. When ready to serve, fluff the couscous with a fork. Place about ¾ cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.

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Ratings & Reviews

jebavonct48's Review

December 08, 2013

tara31's Review

August 07, 2011
Simple to make and so full of flavor! I used almond milk instead of heavy cream to cut the fat and topped with spicy chutney and honey roasted peanuts.

CAgirlinIA's Review

March 20, 2010
Wonderful flavor!!! My only problem was using some cubed butternut squash I had frozen and just 10 minutes after cooking in the broth it was almost bad; no fault of the recipe! I will DEFINITEY make this again using fresh squash. I used whole wheat couscous and did not use the chutney and didn't miss it - the peanuts were great!

jax1040's Review

January 16, 2010
This was really good. Forgot to add peanuts and chutney and it still was delicious. Very easy to prepare and very inexpensive to make.