I saw this recipe Browned Butternut Squash Couscous Recipe at this link http://www.chow.com/recipes/27597
Heat 3 tablespoons olive oil in a large frying pan over medium heat. When it shimmers, add 3 cups small-dice butternut squash and 2 teaspoons ground cumin, season with salt and freshly ground black pepper, and stir to combine. Cook until squash is browned and fork tender, about 30 minutes; set aside. Bring 2 1/4 cups vegetable broth or water to a boil, pour over 1 1/2 cups whole-wheat 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 3 thinly sliced medium scallions and 1/2 cup chopped roasted, salted almonds.
sounds yummy- but wanted to use a few things I already have in the house. How do you think it would work if I substituted yam for the squash and quinoa for the couscous?