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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