(Serves 4)
1/4 cup sliced almond, toasted
2 Tbsp. olive oil
2 onions, chop
2 cloves garlic, mince
1/4 tsp. cayenne
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 cup canned diced tomato w juice, or fresh tomato, chopped
1 butternut squash, peel, halve longway, seed, 3/4" dice, or use pumpkin
1/4 cup raisins
3 cups broth
1&1/4 tsp. salt
2 cups drained, rinsed canned chickpeas
3/4 cup chopped parsley
1&1/2 cups water
1&1/2 cups couscous
In Dutch oven heat oil on medium low. Add onion, sauté until translucent for 5 minutes. Add garlic, cayenne, nutmeg, cinnamon and sauté for 1 minute. Stir in tomato, squash, raisins, broth, 1t salt; simmer. Stir in chickpeas and cook covered 10 minutes. Uncover and simmer until tender – about 10 minutes. Stir in parsley. In saucepan bring water and 1/4t salt to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff. Serve stew on couscous, topped with almonds.