I LOVE this!! It calls for chicken broth but you can sub with veggie broth - it is delicious!! I have made it many times without the almonds and have eaten it without the couscous as if it were a stew. You could also use rice instead of couscous - so many variatons, so yummy!!
Butternut Squash and Couscous
1/4 cup(s) sliced almonds
2 tablespoon(s) olive oil
2 onions, chopped
2 cloves garlic, minced
1/4 teaspoon(s) cayenne
1/8 teaspoon(s) grated nutmeg
1/8 teaspoon(s) cinnamon
1 cup(s) canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup(s) raisins
3 cup(s) canned low-sodium chicken broth or homemade stock
1 1/4 teaspoon(s) salt
2 cup(s) drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup(s) chopped fresh parsley
1 1/2 cup(s) water
1 1/2 cup(s) couscous
Directions
1.In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350°F oven for 5 to 10 minutes.
2.In a Dutch oven, 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, until fragrant, 1 minute longer. 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.
3.Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. 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.