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