Ingredients
1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes1 large red onion, chopped2 tablespoons olive oil, divided 2 teaspoons curry powder1 teaspoon salt, divided 3/4 teaspoon pepper, divided 1-1/2 cups water1-1/2 cups uncooked whole wheat couscous1 can (14-1/2 ounces) reduced-sodium chicken broth3/4 cup coarsely chopped dried apricots, divided 3 cups coarsely shredded rotisserie chicken1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drainedMinced fresh cilantro, optional
Preparation
Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway.
In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.
