It seems that the favorite dish of the French is couscous! I fully understand this choice. It is a very good dish, suitable for everyone, small as bigger. I have once shared with you a vegan couscous recipe here. This one was based on carrot and seemed to correspond to a more sunny period. As we are in winter and there are many squashes at this time, I wanted to try something new and more suitable for the season.
I love the butternut squash, I think you have to see it on the blog… Especially with my butternut stuffed, one of my dishes of holidays of end of the year. Couscous are first and foremost dishes simmering with lots of vegetables and spices. The carnivores add meat of all kinds (which is absolutely not necessary! I made this dish taste some of them and they loved it!). So you can adapt it to your desires, no matter what vegetables you use.
Regarding my choice of spices, he turned to the ras el hanout. I’ve already told you about these roast carrots. It’s a very tasty spice mix that does not sting too much but makes us travel! I would like to see one day a spice market in North Africa. It must be magic.
Finally, couscous can not be a couscous without semolina! During my previous couscous, I opted for a gluten-free version with cornmeal. This time I stayed on wheat but I chose a healthy option with whole wheat semolina. I only eat whole foods. It is finished for me the white flours, completely refined and not at all interesting nutritional. The same goes for sugar. This is a real advice that I can give you, stop all these products that will bring you nothing but bad things. In addition, cane sugar complete for example is a true paradise of aromas!
I hope you will try this winter version of the couscous which is sincerely very good.
Couscous revisited with butternut and chickpeas
For 6 personnes
Preparation time : 15 minutes / Cooking time: 30 minutes
1 butternut squash
2 can chickpeas
2 can tomato flesh
3 tbsp parsley
2 tbsp ras el hanout spices
3 small shallots or 1 large onion
1 tbsp olive oil
salt and pepper
full meal (see quantities and cooking on the bag)
Peel, remove the seeds and dice the butternut squash. Slice the shallots.
Pour the tablespoon of olive oil into a large pot over high heat. Add shallots and ras el hanout. Sauté until the small pieces become translucent. Then add the butternut cubes. Sauté for 2/3 minutes then turn over medium heat and cover, cook 10 minutes.
Pour in tomato flesh, chickpeas and parsley. Mix. Season. Cover and cook for another 10 minutes. When the pieces of butternut are melting, it’s ready.
I like to add crunchy with a few cashews on top when serving.