Friday, November 24, 2006

Butternut Squash with Cumin Couscous

1 butternut squash (2 pounds)
2 TBP olive oil
1 large yellow onion, diced
2 cloves garlic finely chopped
1/4 TSP cayenne
1/8 TSP ground cinnamon
1/8 TSP ground nutmeg
1 TSP ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce canned chickpeas, drained
2 TSP Kosher salt
1 1/2 cups couscous
2 TBP chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped

Halve and peel the squash. Remove the seeds and cut the squash into 1 or 1/2-inch chunks. Heat the oil in a Dutch oven over medium heat.
Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute.
Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Uncover and cook until the squash is tender, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous.
Cover, remove from heat, and let stand for 5 to 10 minutes.
Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top.
Sprinkle with the parsley and almonds if desire.

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