Spiced Butternut Squash Stew W/ Couscous

Ingredients

• 0.3 cup almonds toasted sliced
• 1 small butternut squash peeled cut into 1-inch pieces ( 2 pounds)
• 16 ounce garbanzo beans drained and rinsed canned
• 1.5 cups chicken broth low sodium canned
• 3 cups chicken broth low sodium canned
• 1  cinnamon sticks 
• 1 cup couscous 
• 3 tablespoons olive oil extra virgin 
• 3  garlic clove smashed
• 0.5 cup golden raisins 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 4 servings pepper fresh black
• 0.5  juice of lemon 
• 0.5 teaspoon kosher salt 
• 1 slice lemon zest (1 inch)
• 1 medium onion chopped
• 6  plum tomatoes canned crushed
• 0.3 teaspoon pepper red crushed
• 5 ounces pkt spinach chopped

Equipment

• bowl
• sauce pan

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.
3. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
4. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.Cook, partially covered, until the squash is fork tender, about 25 minutes.Stir in the spinach and cook until wilted, about 3 minutes.
5. Add the lemon juice and season, to taste.Meanwhile, make the couscous.Bring the broth to a boil with the salt and pepper in a small saucepan.Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.Fluff the couscous with a fork and mound it in 4 soup bowls.Spoon some butternut squash stew over each portion, top with almonds, and serve.