Butternut Squash with Cumin Couscous

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

1. Halve and peel the squash. Remove the seeds and cut the squash into 1-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.

2. 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.

3. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Number of Servings: 1

Recipe submitted by SparkPeople user HANNAH_1721.