Warped Whole-Wheat Couscous: A Bawdy Bash of Butternut Squash, Almonds, and Scallions
Roasted Butternut Squash with Couscous
Crank up the heat and prepare yourself for a naughty twist on a healthy, easy-to-make dish: Browned Butternut Squash Couscous! This recipe is a bawdy blend of cumin-infused whole-wheat couscous, browned butternut squash, crunchy almonds, and scallions that'll tantalize your tastebuds.
Yield
8 racy, steamy servings (approximately 8 cups)
Difficulty
Easy peasy, even a rookie can whip this up with no fuss
Time
Approximately 50 minutes of fiery fun
Ingredients (8)
- 1 (1 1/2-pound) harlot of a butternut squash
- 2 teaspoons ground cumin
- A pinch of salt that suits your filthy taste
- Freshly ground pepper, generously cracked
- 2 1/4 cups low-sodium vegetable broth or water (for puritans)
- 1 1/2 cups whole-wheat couscous
- 3 medium scallions (white and light green parts only), thinly sliced
- 1/2 cup coarsely chopped, roasted, and salted almonds
Directions
- Peel that skanky squash with a vegetable peeler like you're stripping a hooker. Trim the top and bottom, cut the neck from the bulb of the squash, and live dangerously by halving each piece lengthwise. Scrape out the seeds and cut the squash into 1/4-inch cubes—you'll need about 3 cups for this tryst. Save any leftovers for another escapade.
- Heat the oil in a large pan over medium heat until shimmering like a stoner's eyes. Add the squash and cumin, season with salt and pepper, and cook, stirring occasionally, until the squash is browned and fork tender—more like a slutty Sophie than a squash. Set the squash aside, still warm and tangy.
- Place the couscous in a medium heatproof bowl. Bring the broth or water to a rapid boil in a small saucepan over high heat. Pour the liquid over the couscous and stir in the reserved squash. Cover the bowl with plastic wrap and let the whole extravaganza steam, simmer, and relax for about 5 to 10 minutes until the couscous is tender and the liquid has been absorbed, like a cinematic climax. Stir in the scallions and almonds.
Enjoy this risqué dish as a standalone entrée or as a sultry side. Serve warm or at room temperature, with a hint of suggestion. For the truly daring, a wedge of lemon is the perfect garnish to add a touch of freshness.
According to the Warped Whole-Wheat Couscous recipe, the dish is a bawdy blend of 1 1/2-pound butternut squash, ground cumin, whole-wheat couscous, scallions, and almonds. The yield of this dish is eight racy, steamy servings, and it takes approximately 50 minutes to prepare. The dish is easy to make with ingredients such as vegetable broth or water, salt, pepper, and sliced scallions and chopped almonds to be added. The instructions involve peeling the squash, browning it in a pan, and then combining it with couscous, scallions, and almonds, before letting it steam and relax.
