2 cups Israeli couscous
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 teaspoon crushed garlic
3 tablespoons cup chopped Italian parsley
4 tablespoon chopped scallions
2 cups chicken broth
1/4 cup almonds slivers, toasted
1/4 cup golden raisins
1/4 cup dried cranberries
1/4-cup pomegranate seeds to sprinkle at the end
Cook onion in 1-tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until it’s just beginning to turn golden. Add the squash and cook for 8 minutes. Then add the garlic and cook for an additional 1-minute, making sure the garlic does not burn. Add to a large bowl with the dried fruit.
In a medium saucepan, heat a little olive oil on medium-high heat, then add couscous and stir constantly until slightly browned (approx. 3 – 5 minutes). Then add chicken broth and bring to the boil. (be careful there will be a lot of steam). Reduce heat to medium low and cover. Simmer for 10 -12 minutes (or until liquid has evaporated). Transfer cooked couscous to a large bowl and set aside to cool.
Mix couscous, parsley, scallions and almonds to the vegetable and fruit mixture. Season with salt and pepper.
Sprinkle with pomegranate seeds.