Festive Toasted Couscous

I had a pomegranate in need of devouring so I mixed up this fun little side dish. My one-year-old ate about a third of the arils as I removed them from the fruit. She seems to have a new favorite snack! I cheated and used pre-cut raw butternut squash because the grocery store was out of whole butternuts. 

Festive Toasted Couscous

1 1/3 cups Israeli couscous

1 Tbsp olive oil

2 cups vegetable broth

2 cups butternut squash, diced

1/3 cup toasted sliced almonds

1/2 cup pomegranate arils

2 tsp minced fresh basil

salt to taste

Steam butternut squash until tender. Remove from heat and set aside.

In a saucepan, saute couscous in the olive oil until the couscous is lightly browned (about 5 minutes). Add the broth and bring to a boil. Reduce heat and cover. Simmer until the liquid is absorbed (about 12 minutes). Remove from heat and let cool for 10 minutes.

Mix in the squash, almonds, pomegranate arils, and basil, and salt to taste.