Butternut Squash Couscous

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Love couscous? then this one may be for you. a fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. what's not to like? described as a side dish, this would be a great meatless meal. recently snagged this one from the internet and posting here for safekeeping.

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Steps

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For almonds:.

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In a small frying pan toast the almonds over moderately low heat , stirring frequently , until golden brown , about 5 minutes.

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Alternately , you may toast them in a 350 f oven for 5 to 10 minutes.

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For squash:.

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In a dutch oven or large saucepan , heat the oil over moderately low heat.

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Add the onions and cook , stirring occasionally , until translucent , about 5 minutes.

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Add the garlic , cayenne , nutmeg , and cinnamon and cook , stirring , 1 minute longer until fragrant.

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Stir in the tomatoes , squash , raisins , broth , and 1 teaspoon of the salt and bring to a simmer.

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Stir in the chickpeas and cook , covered , for 10 minutes.

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Uncover and simmer until the squash is tender , about 10 minutes more.

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Stir in the parsley.

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For couscous:.

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Meanwhile , in a medium saucepan , bring the water and 1 / 4 teaspoon salt to a boil.

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Follow the directions on your package for the correct amount of water.

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Stir in the couscous.

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Cover , remove from the heat , and let stand for .

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Ingredients

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sliced almonds, olive oil, onions, garlic cloves, cayenne pepper, nutmeg, cinnamon, diced tomatoes with juice, butternut squash, raisins, vegetable broth, salt, canned chick-peas, fresh parsley, water, couscous