Butternut Squash & Couscous - cooking recipe

Ingredients

For Almonds
1/4 cup sliced almonds
For Squash
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
For Couscous
1 1/2 - 3 cups water
1 1/2 cups couscous
1/4 teaspoon salt

Preparation

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.