Recipes : Spiced Butternut Squash Stew with Couscous : Food Network

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Spiced Butternut Squash Stew with Couscous
From Food Network Kitchens

Ingredients
Squash:
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 (16-ounce) can chickpeas, drained and rinsed
3 cups chicken broth, low-sodium canned
1-inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces)

Juice of 1/2 lemon
1/4 cup toasted sliced almonds

Couscous:
1 1/2 cups chicken broth, low-sodium canned
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup couscous

Directions
Heat the oil in a medium saucepan over medium heat. Add the onion and
cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and
spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
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. 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.

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