Ingredients
¼cupalmonds,sliced
2tbspolive oil
2onions
2garlic cloves
¼tspcayenne
tspnutmeg,grated
tspcinnamon
1cuptomatoes with their juice,(from one 15 oz can), canned diced
1butternut squash,(about 2 lbs)
¼cupraisins
3cupschicken broth,low sodium
1½tspsalt
2cupschickpeas,(one 19 oz can), drained, rinsed, canned
¾cupfresh parsley,chopped
1½cupswater
1½cupscouscous
Preparation
In a small frying pan toast the almonds over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Or, toast them in a 350 degrees F oven for 5 to 10 minutes.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent.
Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, for 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.
In a medium saucepan, bring the water and the remaining ¼ teaspoon of 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, and enjoy!
