Just Around Our Table

Abuela Raquel Moroccan Couscous

My grandmother's flavors, simplified for today's busy kitchen.

Prep20 min prep

Cookovernight rest, 1 hr 15 min cook

Total20 min prep, overnight rest, 1 hr 15 min cook

Serves8-10

Ingredients

For the Pumpkin
2 large sweet yellow onions, sliced
1 medium butternut squash, peeled and cut into large chunks
2 cinnamon sticks
2 teaspoons ground cinnamon
500 grams sugar, about 2 1/2 cups
2 cups whole blanched almonds
For the Couscous
1 box instant couscous, prepared according to package directions

Method

01
The Night Before
02
In a large Dutch oven or heavy pot, spread the sliced onions across the bottom.
03
Add the butternut squash pieces.
04
Sprinkle with the ground cinnamon and add the cinnamon sticks.
05
Pour the sugar evenly over everything. Do not stir.
06
Cover the pot and refrigerate overnight, about 12 hours. During the night, the vegetables will naturally release their juices, helping create the caramel without adding any water.
07
The Next Day
08
Place the pot over medium heat.
09
Leave it mostly undisturbed while the sugar slowly melts and turns into a rich caramel.
10
Gently stir only when necessary to keep the onions and squash from sticking.
11
Continue cooking until the onions are completely soft and the pumpkin is tender but still holds its shape.
12
Finish in the Oven
13
Transfer the pot to a 350°F (175°C) oven.
14
Add the almonds.
15
Bake for about 20 minutes, allowing the almonds to toast and the caramel to become rich and glossy.
16
Prepare the Couscous
17
While the pumpkin finishes cooking, prepare the boxed couscous according to the package directions.
18
Fluff with a fork before serving.
19
Serve
20
Spread the couscous onto a large serving platter.
21
Top generously with the caramelized onions, pumpkin, almonds, and every spoonful of the cinnamon caramel sauce.
22
Around Our Table Tip
23
To blanch almonds yourself, pour boiling water over them and let them sit for about 2 minutes. Drain, rinse under cool water, and gently squeeze each almond; the skin will slip right off.
24
Make It Your Own
25
Add golden raisins for extra sweetness.
26
Sprinkle toasted sesame seeds over the finished dish.
27
Use acorn squash if butternut squash is not available.
28
Add a pinch of nutmeg or ginger for deeper spice flavor.

Rebeca’s notes

My grandmother's flavors, simplified for today's busy kitchen. Traditional Moroccan flavors without making couscous from scratch, with a beautiful balance of sweet, savory, and warm spices. My grandmother was born in Morocco and made couscous completely from scratch, a labor of love that took hours. As much as I admire that tradition, I also know what it is like to come home from work and still want to put a beautiful Shabbat meal on the table. So I kept the part that everyone remembers: the sweet caramelized pumpkin, onions, cinnamon, and almonds, and paired it with boxed couscous. The result still tastes like my grandmother's kitchen, but fits into my family's busy life. Sometimes simplifying a recipe is not about taking shortcuts. It is about making sure the tradition continues. Busy Mom Tips: assemble everything the night before; boxed couscous cooks in about 5 minutes; the pumpkin mixture tastes even better the next day; this dish is wonderful served alongside roasted chicken or brisket. Tradition: Moroccan Jewish. Cuisine: Sephardic. Perfect for Shabbat, Rosh Hashanah, holiday meals, and family gatherings.