Moroccan Breakfast Couscous

Ingredients

• 1 cup couscous, whole wheat or pearl couscous
• 1 1/2 cups vegetable broth
• 1 cup butternut squash, peeled and diced
• 1/2 cup dried apricots, chopped
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup sliced almonds, toasted
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let stand for 5 minutes.

2. 2

   In a skillet, sauté the diced butternut squash in olive oil over medium heat until tender, about 8-10 minutes.