Butternut-Squash Couscous

Ingredients

• 1/4 cup(s) sliced almonds
  
• 2 tablespoon(s) olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon(s) cayenne
• 1/8 teaspoon(s) grated nutmeg
• 1/8 teaspoon(s) cinnamon
• 1 cup(s) canned diced tomatoes with their juice (from one 15-ounce can)
• 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
• 1/4 cup(s) raisins
• 3 cup(s) canned low-sodium chicken broth or homemade stock
• 1 1/4 teaspoon(s) salt
• 2 cup(s) drained and rinsed canned chickpeas (one 19-ounce can)
• 3/4 cup(s) chopped fresh parsley
• 1 1/2 cup(s) water
• 1 1/2 cup(s) couscous

Directions

1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350°F oven for 5 to 10 minutes.
2. In a Dutch oven, 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, until fragrant, 1 minute longer. 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.
3. Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon 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.
4. Wine Recommendation: For the best effect, look for a soft, fruity red wine to contrast with the spicy flavors of the couscous. The plummy flavor and supple texture of a rich California merlot will make a terrific match.

Recipe from: Delish.com 

Sweet Potato Apple Soup

This heart healthy holiday recipes is sure to be a hit with everyone at the table. 

Ingredients

• 1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice
• 1 small parsnip, peeled and cut into 1-inch dice
• 2 garlic cloves, coarsely chopped
• 2 tablespoon(s) extra-virgin olive oil
• salt to taste
• 6 cup(s) vegetable stock or low-sodium broth
• 1 dash(es) apple cider
• 1 teaspoon(s) green Tabasco sauce
• finely diced Granny Smith apple and minced parsley,  for garnish

Directions

1. Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.
2. In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.

Nutritional Information
(per serving)  Calories-216, Total fat-5.4g, Cholesterol-0, Sodium-0, Carbohydrates-0, Protein-0.