Spiced Butternut Squash Stew with Couscous

From Food Network Kitchens

Recipe Summary
Difficulty: Intermediate
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings

Ingredients:
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed (I left these out since I don't like tomatoes)
1 cinnamon stick (I used about 3/4 teaspoon of ground cinnamon)
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) (I used a 10 oz box of frozen chopped spinach, thawed and drained - Justin thought it was too much spinach, but I love spinach so I thought it was yummy)
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.

Nutrition Information
Nutritional Analysis per serving
Calories 394
Fat 13 grams
Saturated Fat 1 gram
Carbohydrates 65 grams
Fiber 9 grams
Protein 14 grams

Butternut Squash - Justin cut it up!!

Mmmm...chickpeas!

Onions and celery simmering...