Browned Butternut Squash Couscous

Ingredients : 

Butternut squash	1
Ground cumin	2 teaspoons
Salt	2 teaspoons
Black pepper	2 teaspoons
Vegetable broth	2 1/4 cups
Whole-wheat couscous	1 1/2 cups
Scallions	3
Almonds	1/2 cup

Directions :

• Prepare the squash: Peel off the skin with a vegetable peeler.
  • Heat the oil in a large frying pan over medium heat until shimmering. Add the squash and cumin, season with salt and pepper, and cook, stirring occasionally, until the squash is browned and fork tender, about 30 minutes; set aside.
  • Place the couscous in a medium heatproof bowl. Bring the broth or water to a boil in a small saucepan over high heat. Pour over the couscous and stir in reserved squash.
  • Cover with plastic wrap and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes.
    
  •  Stir in scallions and almonds.