Ingredients
1/4 c. sliced almonds
2 tbsp. olive oil
2 onions
2 cloves garlic
1/4 tsp. cayenne
tsp. grated nutmeg
tsp. cinnamon
1 c. canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds)
1/4 c. raisins
3 c. canned low-sodium chicken broth or homemade stock
1 1/4 tsp. salt
2 c. drained and rinsed canned chickpeas (one 19-ounce can)
3/4 c. chopped fresh parsley
1 1/2 c. water
1 1/2 c. couscous
Preparation
Step 1In 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°F oven for 5 to 10 minutes.Step 2In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. 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.Step 3Meanwhile, 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. Serve the stew over the couscous and top with the toasted almonds.Step 4Wine 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.
