Submitted by Jill Braun

• 1 butternut squash (2 lb)
• 2 tbsp. olive oil
• 1 large yellow onion diced
• 2 cloves garlic, finely chopped
• ¼ tsp cayenne pepper
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp ground cumin
• 1 cup canned diced tomatoes
• 1/3 cup golden raisins
• 1 – 32 oz. container vegetable broth
• 1 – 15.5 oz. can chickpeas, drained
• 2 tsp kosher salt
• 1 ½  cup couscous
• 2 tbsp. chopped flat leafy parsley leaves
• ¼ cup almonds, chopped

Halve and peel the squash. Remove the seeds and cut the squash into 1–inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onions and cook for five minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ tsp. of the cumin and cook for 1 minute.  Stir in the squash, tomatoes, raisins, broth, and chickpeas, and 1 ½ tsp. of the salt.  Bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Uncover and cook until the squash is tender, 15–20 minutes.

Meanwhile, in a medium saucepan bring  1-½ cups water and the remaining cumin and salt to a boil.  Stir in the couscous.  Cover and remove from the heat, and let stand for 5-10 minutes.  Fluff with a fork.  Divide the couscous among individual bowls and ladle the squash over top.  Sprinkle with parsley and almonds.