Ingredients
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1/4 cup sliced almonds
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1 1/2 tablespoons olive oil
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2 onions, chopped
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2 garlic cloves, minced
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1/4 teaspoon cayenne pepper
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1/8 teaspoon grated nutmeg
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1/8 teaspoon cinnamon
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1 cup canned diced tomatoes with juice (from one 15-ounce can)
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1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
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1/4 cup raisins
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3 cups chicken broth or 3 cups homemade stock
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1 teaspoon salt
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1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
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3/4 cup chopped fresh parsley, curly or flat leaf
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Instructions
- FOR ALMONDS:
- In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
- FOR SQUASH:
- In a Dutch oven or large saucepan, 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, 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.
- FOR COUSCOUS:
- Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) 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.