French Onion Orzo

Based off this recipe from Serious Eats.
I totally forgot to take a picture! Bad food blogger, bad! So here's a pic from the original recipe/site. They used a different kind of pasta and added a Parmesan Crisp at top, that I couldn't make cause I didnt have shredded parm - oops!

Ingredients:
2 tablespoons olive oil
1 pound onions (about 2 large), very finely sliced
1 tsp flour
4 cups beef stock
1/4 teaspoon dried thyme
12 oz box of orzo
1/4 cup Parmesan
Salt and freshly ground black pepper

Directions:
1. Cook onions in oil in a large, deep saucepan, stirring occasionally, until onions are very soft and a deep brown color, 25-30 minutes. As the onions cook down, they may start to stick to the bottom of the pan; whenever this happens, deglaze with a small quantity of cold water, scraping with wooden spoon to dissolve brown bits.

2. Remove about 1/4 of onions from pan, reserving for garnish. Season with salt and pepper and cover to keep warm.

3. Sprinkle flour over the onions in the pot, stirring to incorporate. Add beef stock and dried thyme and bring to a boil. Lower to a simmer, adjust seasoning, and add pasta. Cover pan and simmer, depending on type of pasta, for 6-9 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.

4. Remove pasta from heat and stir in Parmesan. Adjust seasoning if necessary. To serve, top with reserved onions.

Chicken Fricassee Cuban Style

Adapted from this recipe from recipezaar.com.

Marinade:
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
6 garlic cloves, peeled & minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Ingredients:
2 chicken breasts
1 teaspoon cumin
1/3 cup olive oil
2 red potatoes (or amount to equal 1 cup, peeled and cubed)
2 cups chopped onions
1 cup green bell pepper, chopped
1 cup tomato sauce
1 cup white wine
1/2 cup raisins

Directions:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
Sprinkle chicken with cumin & dust lightly with flour.
In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
In the same pan, sauté the potato cubes until lightly browned on all sides.
Remove potatoes then sauté onion and pepper until limp.
Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, and raisins.
Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
Serve the chicken pieces over white rice with plenty of sauce.

Cuban Marinated Steak & Baked Sweet Plantains

So Justin loves plantains. A lot. Awhile ago I told him that I wanted to try to make them myself, but I hadn't been able to find them in our local grocery stores. Luckily, my mom was able to find some in the Bronx and got them for us! I let them ripen and tonight was the night! I paired them with a Cuban Marinated Steak. Delish!

Cuban Marinated Steak
Recipe adapted from this recipe.

Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce

Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.


Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.

Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon

Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Chicken Makhani & Cauliflower, Potato, and Pea Curry

For the Oscars this year, I decided to cook a meal to honor Best Picture Nominee (and later Winner) Slumdog Millionaire I've never cooked Indian before so I was really excited to buy some Garam Masala and try it out! The Chicken Makhani was a huge winner, with Justin requesting it to be added in heavy dinner rotation. I picked the Cauliflower, Potato, and Pea Curry dish because we love Aloo Gobi, but something was a bit off there; not as flavorful as it should have been. I think I'll find another recipe next time I try it.

Chicken Makhani
Adapted from this recipe from Recipezaar.com

Ingredients:
1 tablespoon oil
1 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1/2 tablespoon ginger powder
1/2 tablespoon minced garlic
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup heavy whipping cream
1 cup tomato puree
1 pinch salt
1 pinch black pepper
1 tablespoon oil
2 chicken breasts, cut into pieces
1 teaspoon garam masala
1 pinch cayenne pepper

Directions:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, and cumin. Cook, stirring, for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in heavy whipping cream. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillt over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken. Cook for 5 to 10 minutes, or until thickened.


Cauliflower, Potato, and Pea Curry
Adapted from this recipe from FoodandWine.com

Ingredients:
1/4 cup cooking oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 bag of small red potatoes, cut into quarters
1 cup canned crushed tomatoes in thick puree
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and cook, covered, until the peas are tender, about 2 minutes longer.

Gruyere Fondue with Carmelized Onions

From my wonderful Great Party Fondues cookbook!

Ingredients:

2 tbsp unsalted butter

1 tbsp olive oil

2 large onions, halved and thinly sliced

3/4 tsp herbes de Provence

Salt and freshly ground black pepper

1 1/2 pounds Gruyere cheese, shredded

1 1/2 tbsp cornstarch

1 large garlic clove, crushed with the flat side of a knife

1 1/2 cups dry white wine

1 tbsp white wine vinegar

Dash of cayenne pepper

Directions:

1. In a large skillet, melt the butter in the oil over medium-low heat. Stir in the onions, herbes de Provence, 1/4 teaspoon sald and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35-45 minutes.

2. In a large bowl, toss the shredded Gruyere cheese with the cornstarch to coat.

3. Rub the inside of a medium saucepan with the garlic and discard. Add the wine, vinegar, and cayenne to the pan. Cook over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional sald and pepper to taste.

4. Transfer to a fondue pot and scatter the remaining onions on top.

Dippers: Bread cubes, apple, broccoli, red potatoes.

Pear Raspberry Pie

I surprised J with this pie for Valentine's Day! Original recipe from Martha Stewart.

Ingredients:

2 frozen pie crusts

All-purpose flour, for surface
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 pounds (about 6) ripe Bartlett pears, peeled, core removed, and cut into 1/4-inch slices
6 ounces (1 1/2 cups) raspberries
2 tablespoons fresh lemon juice
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon water, plus more for brushing
Sanding sugar, for sprinkling

Directions:
On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate. Reserve scraps. Roll out second disk to 1/8-inch thickness. Cut out 48 2-inch hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.

Whisk together granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping 16 hearts for the second circle. Repeat, overlapping 10 hearts, points in, for the final circle. (The hearts' points will create a star-shaped vent in the center, about 1 1/2 inches wide.) Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.

To make the cut-out-heart pie: Following the directions in step one, leave the top crust whole and cut out hearts in center of dough using heart cutters in varying sizes. Transfer top crust to a parchment-lined baking sheet, and refrigerate until firm. Prepare the filling as in step 2, but do not tuck overhang under dough. Brush edge of shell lightly with water, then drape top crust over filling, centering design. Gently press dough around filling to fit, and trim excess dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust so edges are flush with rim, then crimp edges. Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Transfer pie to freezer until very firm, about 30 minutes.

Preheat oven to 400 degrees with rack on the lowest third. Place pie on a rimmed baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375 degrees. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. Let cool before serving.

Baked Shells with Winter Squash

Adapted from a Martha Stewart recipe.




Ingredients:
Butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
1 (12 ounce) package frozen winter squash puree, thawed
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes

Directions:
Preheat oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.

Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.

Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.

Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Yield: 6 servings

Moroccan Lamb Stew with Couscous

Here’s my recipe, adapted from the following two recipes I found online:
http://www.marthastewart.com/recipe/moroccan-lamb?autonomy_kw=lamb&rsc=header_28
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=554670

Ingredients:
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
3 cups chopped onion
4 cloves garlic, thinly sliced
2 3/4 cups chopped peppers
2 cups cubed butternut squash
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) tomato puree
1 (3-inch) cinnamon stick
2 boxes couscous, for serving (we used one box garlic couscous, one box pine nut)

Directions:
In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add peppers, squash, apricots, prunes, tomato puree, and 3 cups water. Stir in lamb. Bring to a boil; reduce heat. Simmer, partially covered, until sauce is thickened, 25 to 30 minutes. Serve lamb with couscous.

Moroccan Lamb Chops & Couscous

Recipe courtesy of FoodNetwork.com

Ingredients:
1 pair of lamb chops
1/3 cup apple cider
1 teaspoon brown sugar
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pinch cinnamon
1 bosc pear, cored and cut into 6 wedges

Directions:
Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler.
Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar.

Moroccan Couscous
Adaped from AllRecipes.com

Ingredients:
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
Original recipe includes 1/2 teaspoon ground cardamom and 1/4 teaspoon ground coriander, but I didn't have those available.
1 tablespoon olive oil
3 stalks green onion
1 red bell pepper, chopped
1/2 cup golden raisins
1 teaspoon kosher salt
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous

Directions:
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Tuna & White Bean Salad

Another winner from our Williams-Sonoma FoodMadeFast: Salads book.

Ingredients:

Olive oil, 1/3 cup, plus 1 tablespoon

Fresh bread crumbs, 2/3 cup

Salt and pepper

Garlic, 1 clove, minced

Lemon Juice, from 1 lemon [CB Note: I use lemon juice bought form the store - 1 lemon is 1/4 cup lemon juice]

Whole-grain mustard, 2 teaspoons

Flat-leaf parsley, 1/4 cup [CB Note: I used dried parsley since I already had it]

White beans, 1 can (150z), rinsed and drained

Celery, 2 stalks, chopped

Red Onion, 1/2 small, halved lengthwise and cut into slivers

Tuna packed in olive oil, 2 6oz cans, drained and flaked

Botter (Boston) lettuce, 2 heads, pale inner leaves only [CB Note: I used bagged lettuce or cut up some iceberg]

Directions:

1. Toast the bread crumbs.

In a frying pan over medium heat, warm the 1 tbsp oil. Add the bread crumbs and a pinch of salt and pepper. Cook, stirring occasionally, just until the crumbs begin to brown, about 5 minutes. Add the garlic, remove from the heat, and stir for 1 minute longer.

2. Make the vinaigrette

In a large serving bowl, whisk together the lemon juice, mustard, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the 1/3 cup oil until smooth.

3. Assemble the salad

Add the parsley, beans, celery, onion, and tuna to the vinaigrette and toss gently to coat evenly. Arrange the lettuce on plates and top with the tuna and bean mixture. Sprinkle with the toasted bread crumbs and serve.

Butternut Squash and Pear Soup

This soup is amazingly delicious!! Recipe courtesy of About.com.

Ingredients:
2 tsp olive oil
1 cup finely chopped onion
1 tbsp curry powder
1 pound butternut squash (about half a medium squash), cut into 1-inch pieces [CB Note: To save time and energy, I used 2 packages of frozen winter squash]
2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups fat-free, low-sodium chicken or vegetable broth [CB Note: I used vegetable broth]

Directions:
Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

Serves 6
Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g

Rugelach

Made these treats for Rachel's Chanukah Party!
Recipe courtesy of the Barefoot Contessa

Ingredients:
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor [CB Note: I used seedless raspberry jam and apple butter instead of the apricot preserves]
1 egg beaten with 1 tablespoon milk, for egg wash

Directions:
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Creamy Goat Cheese Pasta with Roasted Asparagus

Recipe courtesy of Everyday Food

Ingredients:

2 bunches asparagus (2 pounds total), tough ends removed

4 tablespoons butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 tablespoons snipped fresh chives, for garnish

Directions:
1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Southwest Chicken Black Bean Soup

Recipe found on recipezaar.com

Ingredients:
1 lb boneless skinless chicken breast, strips
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans chicken broth
3 (15 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6-8 slices jalapeno peppers (the pickled kind from a jar) - CB Note: I omitted these
2 tablespoons margarine
1 bay leaf
1 pinch tarragon
1 pinch oregano
1 pinch cinnamon
(I also added some cumin, chili powder, and cayenne pepper)

Directions:
In a medium sized skillet cook chicken until done and no longer pink. Dice and set aside.

Chop bell peppers, onion and jalapeño slices, combine, and add lemon juice and a pinch of salt.

Melt margarine in a large stock pot. Sauté pepper and onion mixture until soft. Add can of crushed tomatoes, stirring, and three cans of black beans, undrained. Add chicken to pot, stirring carefully; then add chicken broth to soup and stir. Next, add all spices. Let simmer until flavors are combined and peppers and onion are soft and tender, about one hour, or until it smells so good you cannot wait.

Butternut Squash with Cumin Couscous

Recipe from Real Simple.




Ingredients:
1 butternut squash (2 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped

Directions:

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.

Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.

Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.


Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 325(19% from fat); FAT 7g (sat 1g); CARBOHYDRATE 59g; SODIUM 1,178mg; PROTEIN 10g; FIBER 8g; SUGAR 13g