Butternut Squash With Cumin Couscous

Ingredients

• 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 raisin or golden raisin or 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

Directions

1. 1

   Halve and peel the squash.

2. 2

   Remove the seeds and cut the squash into 1-inch chunks.

3. 3

   Heat the oil in a Dutch oven over medium heat.

4. 4

   Add the onion and cook for 5 minutes.

5. 5

   Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.

6. 6

   Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil.

7. 7

   Reduce heat, cover, and simmer for 10 minutes.

8. 8

   Uncover and cook until the squash is tender, 15 to 20 minutes.

9. 9

   Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil.

10. 10

    Stir in the couscous.

11. 11

    Cover, remove from heat, and let stand for 5 to 10 minutes.

12. 12

    Fluff with a fork.

13. 13

    Divide the couscous among individual bowls and ladle the squash over the top.

14. 14

    Sprinkle with the parsley and almonds.