• 1 Butternut squash (2 lbs.)- peeled, halved, seeded, cut into 1“ cubes
• 2 Tbsp olive oil
• 1 large yellow onion - diced
• 2 cloves garlic - chopped
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cumin (1 tsp total)
• 2 - 15 oz. vegetable broth
• 1 1/2 tsp kosher salt (2 tsp total)
• 1 15 oz can diced tomatoes
• 1/3 cup raisins - golden or dark
• 1 - 15 oz. chickpeas - drained (or Trader Joe's 20 oz.)
• 1 Tbsp corn starch dissolved in 1/4 cup cold water
• 1 1/2 cup water
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1 1/2 cup couscous
• 2 Tbsp chopped fresh parsley - garnish
• 1/4 cup sliced almonds - garnish

1. Heat oil in Dutch oven, add onions and cook for 4 min. Add the garlic and spices and cook for 1 min. Add the broth, salt, squash, tomatoes, raisins, and chickpeas. Bring to boil and simmer for 10 min. with top on. Uncover and cook for 15 min. or until the squash is tender. Add the cornstarch, mix and cook for 1 min.
2. While the squash is cooking, pour the water, cumin and salt in a medium saucepan and bring to boil. Stir in the couscous and remove from heat. Let stand for 5 - 10 min. and fluff with fork.
3. Put on plate or in bowl, top with the squash, and garnish with the parsley and almonds.

Serves: 6        Total cook time: 40 min
Source: Real Simple Nov 2006