1. Cut the neck off squash ( reserve base for another use), then peel and cut into 1/2 inch pieces. Heat 1 Tbsp oil in a nonstick skillet on medium. Add squash and cook, covered, stirring occasionally, 8 minutes.
2. Meanwhile, heat remaining Tbsp oil in a Dutch oven on medium. Add onion and cook covered, stirring occasionally, for 6 minutes. Stir in garlic and ginger and cook for 1 minute. Add broth, thyme, and squash and bring to a boil.
3. Using a fork mash white beans and add to soup along with chikcpeas.
4. Cook couscous per pkg. directions; fluff with a fork and fold in pistachios, cilantro, apricots, and scallion.
Serve soup topped with couscous mixture.
I made the couscous without the apricots and still delish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 842.8mg||29 %|
|Potassium 810.4mg||21 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 45.4g|
|Protein 17.3g||25 %|
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Calories per serving: 338
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