Butternut-Squash Couscous

Ingredients

• 0.3 cup almonds sliced
• 2 pounds butternut squash peeled halved lengthwise seeded cut into 3/4-inch dice
• 1 cup canned tomatoes diced with their juice (from one 15-ounce can) canned
• 0.3 teaspoon cayenne 
• 3 cups chicken broth low-sodium homemade canned
• 0.1 teaspoon cinnamon 
• 1.5 cups couscous 
• 0.8 cup parsley fresh chopped
• 2 cloves garlic minced
• 0.1 teaspoon nutmeg grated
• 2 tablespoons olive oil 
• 2  onions chopped
• 0.3 cup raisins 
• 1.3 teaspoons salt 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• dutch oven

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 oven for 5 to 10 minutes.
2. In a Dutch oven, heat the oil over moderately low heat.
3. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
4. 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.
5. 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.
6. Serve the stew over the couscous and top with the toasted almonds.
7. 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.