1 med. butternut squash (1 medium=2 lb)
2 TBS oil
1 large onion, chopped
3 cloves garlic, minced
1/2 tsp. ground red pepper
1/8 tsp. ground cinnamon
1 tsp. ground cumin, divided
2 cans (14 oz. each) chicken broth (I used about 1/2 of this)
1 can (15 oz.) garbanzo beans, drained and rinsed (I used kidney beans)
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup raisins
1-1/2 cups water
1/2 tsp. salt
1-1/2 cups couscous, uncooked (I used quinoa instead)
2 TBS parsley
1/2 cup whole almonds, chopped
1. Peel and removed seeds from squash. Cut into 1-inch chunks, set
aside. Heat oil in saucepan over med. heat. Add onion, cook until
soft, about 5 min. Stir in garlic, red pepper, cinnamon, nutmeg, and
1/2 tsp. cumin. Cook 1 min. more
2. Add broth, squash, beans, drained tomatoes, and raisins. Bring to a
boil over med.-high heat. Reduce heat to low. Cover and cook 10 min.
Remove cover and cook until squash is tender, about 15 min.
3. Make couscous, add in reaming cumin.
2 T olive oil
1 1/2 c couscous
1/2 t salt
2 1/4 c water
Heat oil. Add couscous and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in salt and water and bring to a boil. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork before serving.
4. Ladle stew over couscous. Sprinkle with parsley and almonds.
For a thicker stew, reduce broth to 1 can and increase diced tomatoes
to 2 cans.