Butternut Squash & Couscous

Recipe by justcallmetoni
READY IN: 45mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR ALMONDS:
  • 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.
  • FOR SQUASH:
  • 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.
  • Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
  • Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
  • Stir in the chickpeas and cook, covered, for 10 minutes.
  • Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
  • FOR COUSCOUS:
  • 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.
  • Serve the stew over the couscous and top with the toasted almonds.
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