Butternut Squash Couscous

1/4 cup sliced almonds
2 Tbs olive oil
2 onions chopped (about 2 cups)
2 cloves garlic, minced
1/4 tsp cayenne
1/8 tsp grated nutmeg
1/8 tsp cinnamon
1 cup canned diced tomatoes with the juice from one 15 ounce can
1 butternut squash (about 2 pounds) peeled, halved lengthwise, seeded, and cut into 3/4 inch cubes
1/3 cup dried cranberries (raisins may be substituted)
3 cups low-sodium chicken broth
2 cups drained and rinsed canned chickpeas
3/4 cup chopped fresh parsley

1 1/2 cups water
1 1/2 cups couscous

1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 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 garlic, cayenne, nutmeg, and cinnamon and cook 1 minute longer. Stir in the tomatoes, squash, cranberries, broth, and bring to simmer. Stir in the chickpeas and cook, covered for 20 minutes, or until squash is tender. Stir in parsley

3. Meanwhile, in a medium saucepan, bring the water to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Serve vegetables over couscous and top with toasted almonds.

Serving Size: Makes 8 side dish servings or 4 main dish servings

Number of Servings: 8

Recipe submitted by SparkPeople user GLENDAEVE.