Butternut Squash With Cumin Couscous

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (2 lb) butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, finely chopped
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon ground cumin
• 1 cup diced tomato (canned)
• 1/3 cup dark raisins or 1/3 cup golden raisins or 1/3 cup craisins
• 1 (32 ounce) container vegetable broth
• 1 (15 1/2 ounce) can chickpeas, drained
• 2 teaspoons kosher salt
• 1 1/2 cups couscous
• 2 tablespoons chopped fresh flat leaf parsley
• 1/4 cup almonds, chopped

Recipe

• 1 halve and peel the squash.
• 2 remove the seeds and cut the squash into 1-inch chunks.
• 3 heat the oil in a dutch oven over medium heat.
• 4 add the onion and cook for 5 minutes.
• 5 add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.
• 6 stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. bring to a boil.
• 7 reduce heat, cover, and simmer for 10 minutes.
• 8 uncover and cook until the squash is tender, 15 to 20 minutes.
• 9 meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil.
• 10 stir in the couscous.
• 11 cover, remove from heat, and let stand for 5 to 10 minutes.
• 12 fluff with a fork.
• 13 divide the couscous among individual bowls and ladle the squash over the top.
• 14 sprinkle with the parsley and almonds.