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Kabocha Cranberry Brown Rice Couscous

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 5 to 6 servings

Ingredients
  

  • ½ kabocha squash ( about 1 lb/450g)
  • 2 tbsp extra virgin olive oil
  • 1 onion , peeled and chopped
  • 2 cloves garlic , minced
  • 1 box (10oz/280g) gluten free rice cous cous**
  • ½ cup (70g) dried cranberries
  • Salt and pepper to taste
  • ¼ cup (30g) pine nuts, toasted

Instructions
 

  • Cut kabocha squash into ¾-inch thick wedges. With a vegetable peeler, remove some but not all the skin. Cut wedges in chunks.
  • In a medium size pan, heat olive oil. Sauté onion and garlic for 1 to 2 minutes. Pour in 3½ cups (840ml) water. Bring it to a boil.
  • Add rice cous cous, kabocha squash, dried cranberries, and salt. Cover and reduce heat to low. Cook for 13 minutes without lifting the lid.
  • Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to a serving dish. Sprinkle pine nuts on the top.
  • Serve immediately.

Notes

**If you are using 1 box (10 oz/280g) regular cous cous, reduce water to 2 1/3 cups (560ml). Cook kabocha squash and dried cranberries for the full 13 minutes. Stir in cous cous and cover pan. Turn off stove and remove pan from heat. Let it stand for 5 minutes. Then fluff with fork.
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