Butternut Squash & Couscous

• For Almonds
• cup sliced almonds↗1⁄4 cup
• For Squash
• tablespoons olive oil↗1 1⁄2 tablespoons
• onions, chopped↗2

  chopped

• garlic cloves, minced↗2

  minced

• teaspoon cayenne pepper↗1⁄4 teaspoon
• teaspoon grated nutmeg↗1⁄8 teaspoon
• teaspoon cinnamon↗1⁄8 teaspoon
• cup canned diced tomatoes with juice (from one 15-ounce can)1 cup

  from one 15‑ounce can

• butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)↗1
• cup raisins↗1⁄4 cup
• 3 cups chicken broth or 3 cups homemade stock↗3 cup
• teaspoon salt↗1 teaspoon
• (14 1/2 ounce) can canned chick-peas, drained and rinsed↗1 ounce
• cup chopped fresh parsley, curly or flat leaf3⁄4
• For Couscous
• cups water↗1 1⁄2 - 3
• cups couscous↗1 1⁄2
• teaspoon salt↗1⁄4

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.

4. 4

   Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.

5. 5

   Stir in the chickpeas and cook, covered, for 10 minutes.

6. 6

   Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.

7. 7

   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.

8. 8

   Serve the stew over the couscous and top with the toasted almonds.