Butternut Squash With Cumin Couscous

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From real simple magazine

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Steps

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Halve and peel the squash.

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

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Heat the oil in a dutch oven over medium heat.

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Add the onion and cook for 5 minutes.

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

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

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Bring to a boil.

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Reduce heat , cover , and simmer for 10 minutes.

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

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

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Stir in the couscous.

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

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Fluff with a fork.

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

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Sprinkle with the parsley and almonds.

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Ingredients

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butternut squash, olive oil, yellow onion, garlic cloves, cayenne, ground cinnamon, ground nutmeg, ground cumin, diced tomato, dark raisins, vegetable broth, chickpeas, kosher salt, couscous, flat leaf parsley, almonds