Ingredients
1 small butternut squash
1 T olive oil
1 medium zucchini, cut in half, sliced
1/3 c. raisins
1 c. vegetable broth
4 garlic cloves, minced
1 T. onion flakes
2 t. ground ginger
1 t. cumin
1/2 t. cinnamon
1/4 t. paprika
1/4 t. ground coriander
1 c. canned adzuki beans (or cooked carrots)
1 c. cooked couscous
Preparation
Cut butternut in half and sprinkle with a little olive oil. Roast 25-40 minutes at 400F until tender. Set aside to cool. In a medium saucepan over high heat, combine zucchini, raisins, broth, onion flakes, ginger, and spices. Bring to boil, reduce heat to medium and cook for 5-7 minutes until zucchini are cooked but still a little crisp. Seed butternut and cut into bite-sized pieces. Spoon couscous into bowl, add butternut then adzuki beans. Spoon zucchini raisin mixture over the top, pouring on any extra liquid. Garnish with fresh cilantro.
