TOMATO BUTTERNUT STEW WITH COUSCOUS

Tomato Butternut Stew With Couscous
Adapted from Group Recipes.com



Ingredients:

2 lb whole butternut squash
1 cup chopped sweet onion
3 cloves garlic, minced
1 teaspoon paprika
5/8 teaspoon ground cinnamon
5/8 teaspoon ground nutmeg
2 teaspoon ground cumin, divided
1 ¾ cup vegetable stock
2 cups cooked chickpeas, rinsed and drained
5 medium tomatoes, diced
1 ½ cups water
½ teaspoon sea salt
1 ½ cups couscous, uncooked


How to make it:

Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.

Heat ¼ cup of water in a 6-quart saucepan over medium heat.

Add onion and cook, stirring occasionally, until soft, about 5 minutes.

Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.

Add broth, squash, chickpeas, and tomatoes.

Bring to a boil over medium-high heat.

Reduce heat to low, cover and simmer 25 minutes or until squash is tender.

Heat water to boiling in medium saucepan.

Stir in remaining cumin and salt; then stir in couscous.

Cover, remove from heat and let stand 5 minutes. Fluff with fork.

Serve stew over couscous in large shallow serving bowl

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