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Spiced Couscous with Butternut Squash and Pistachios

Spiced Couscous with Butternut Squash and Pistachios

Inspired by the rich, fragrant spicing of Moroccan tagines, we created this skilletful of vibrant, textural couscous.

By Rose HattabaughApril 25, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

More often than not, couscous is simply prepared and served as a side dish. But inspired by the rich, fragrant spicing and savory-sweet profile of many types of Moroccan tagines, we created this recipe for a skilletful of colorful couscous that’s hearty enough to stand on its own. (But it’s also a terrific accompaniment to roasted and grilled meats, as well as fish and kebabs.) We like the deeper flavor that chicken broth gives the dish, but if you’re cooking for vegetarians, feel free to use vegetable broth instead.

Tip

Don’t cut the butternut squash into cubes much larger than ½ inch or the pieces may not fully cook through. Also, be sure to bring the vegetable and broth mixture to a simmer before stirring in the couscous. This helps ensure that the couscous hydrates properly.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)

  • 1

    medium red onion, chopped

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground ginger

  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 1

    pint cherry or grape tomatoes, halved

  • 2

    cups low-sodium chicken broth or vegetable broth

  • 1 ½

    cups couscous

  • ½

    cup roasted pistachios, chopped

  • ½

    cup lightly packed fresh mint, chopped

Step 1

In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add the squash and cook, stirring occasionally, until browned on all sides and beginning to soften, 6 to 8 minutes. Using a slotted spoon, transfer to a medium bowl.

Step 2

To the skillet, add the remaining 1 tablespoon oil and the onion. Cook over medium, stirring occasionally, until beginning to brown, 3 to 4 minutes.

Add the cumin, ginger, cinnamon and ½ teaspoon each salt and pepper. Cook, stirring, until fragrant, about 30 seconds.

Stir in the tomatoes and squash, followed by the broth. Bring to a simmer over medium-high, then stir in the couscous. Cover, remove from the heat and let stand for 10 minutes.

Step 3

Using a fork, fluff the mixture, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with the pistachios and mint, then drizzle with additional oil.