Browned Butternut Squash Couscous

Heat oil in a large frying pan over medium heat. When it shimmers, add squash and cumin, season with salt and pepper, and stir to combine. Cook until squash is browned and fork tender, about 30 minutes; set aside.

Bring broth or water to a boil, pour over couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes. Stir in scallions and almonds.