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Squash, Curried w/Couscous (D/P, TNT)
Source: A vegetarian recipe website
Serves: 6

2 tbsp. vegetable oil
1 large onion, sliced into 1/2" rounds
2 cloves garlic, minced
2-1/2 pound butternut squash-peeled, seeded, and cut into 1" cubes
1 tbsp. curry powder
2 tsp. kosher salt
2 cups "chicken" broth (can use pareve soup powder in 2 cups water)
1/2 cup heavy cream, optional
2 cups water
2 cups instant couscous or bulgur/bulghur/burghul
1/2 cup peanuts, chopped
1/2 cup chutney, prepared

Heat the oil in 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 1-1/2 tsp. 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 (if using), 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 boiling water over it. Immediately cover the bowl tightly with plastic wrap. Let stand for 5 to 7 minutes, or until all the water is absorbed.

When ready to serve, fluff the couscous with a fork. Place about 3/4 cup of couscous on each plate. Top with the curried squash. Garnish with peanuts and your favorite chutney. Any interesting chutney will work with this dish. I used mango salsa.

Poster's Notes:
I did not use the heavy cream.

I have tailored this to my South Beach Diet in a few ways which I have indicated. It is a good side dish, and a good change from the usual acorn squash. This is a really tasty and different dish. We enjoy it.

I made this once with real chicken broth, and once with the soup powder. The real broth was slightly better. You might start with less than the 2 cups soup if you are not going to use the cream, and let it thicken on its own.

I found 20 minutes a bit too long to cook the squash, as the squash got softer than I would have liked. But, it was still good.

Experiment with the seasonings. You may like more, or less curry, or more salt.

I made it once with couscous, and again with bulghur, and I prefer the nuttiness and texture of the bulghur. I make the couscous and the bulghur with a bit of soup powder dissolved in the boiling water.

The chopped peanuts were unnecessary. In my opinion, they added nothing to the flavor, and, with the bulghur, there is enough texture.

Posted by Malkie Altman

Nutritional Info Per Serving: N/A