Chickpea, Butternut Squash, and Couscous Bowl
ekilu Team
ingredients
8
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
butternut squash
7 oz
spinach
4 oz
onion
1/2 unit
Pantry ingredients
canned chickpea
7 oz
couscous
1 cup
olive oil
3 tbsp
salt
1/2 tsp
cumin powder
1/2 tsp
Instructions
1
Start by preparing the vegetables: Cut the butternut squash into small pieces. Mince the onion. Wash the spinach leaves. Then drain the canned chickpeas and rinse under running water.
2
Heat a few tablespoons of olive oil in a large skillet. Then add the butternut squash and lightly fry over medium heat for 5 minutes, stirring often.
3
Next, add the onion and fry everything together over medium heat for a couple of minutes more, stirring regularly.
4
Add the chickpeas and spinach, and season with the cumin and a little salt. Cover with a lid and cook over low heat for 4–5 minutes.
5
While the chickpeas are cooking, combine 1 cup water with a little salt and 2 tablespoons olive oil in a pan and place over the heat. Just before the water comes to a boil, add the cup of couscous and turn off the heat. Let stand until the couscous absorbs the liquid.
6
Fill one side of your plate or lunch box with the couscous and put the chickpea, butternut squash, and spinach mixture on the other side.
Tips & Tricks
When you cut the butternut squash, it’s important not to cut the pieces too large, otherwise they will need more time to cook through and the meal will take longer to make.
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