Butternut Squash & Couscous

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1/4 cup sliced almonds
• 1 1/2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon cinnamon
• 1 cup canned diced tomatoes with juice (from one 15-ounce can)
• 1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
• 1/4 cup raisins
• 3 cups vegetable broth or 3 cups chicken broth or 3 cups homemade stock
• 1 teaspoon salt
• 1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
• 3/4 cup chopped fresh parsley, curly or flat leaf
• 1 1/2-3 cups water
• 1 1/2 cups couscous
• 1/4 teaspoon salt

Recipe

• 1 for almonds:.
• 2 in a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. alternately, you may toast them in a 350 f oven for 5 to 10 minutes.
• 3 for squash:.
• 4 in a dutch oven or large saucepan, heat the oil over moderately low heat. add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
• 5 add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
• 6 stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
• 7 stir in the chickpeas and cook, covered, for 10 minutes.
• 8 uncover and simmer until the squash is tender, about 10 minutes more. stir in the parsley.
• 9 for couscous:.
• 10 meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. follow the directions on your package for the correct amount of water. (mine is 2 parts water to 1 part couscous, but this varies) stir in the couscous. cover, remove from the heat, and let stand for 5 minutes. fluff with a fork.
• 11 serve the stew over the couscous and top with the toasted almonds.