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Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil

  2. 1 medium onion , chopped

  3. 3 garlic cloves , smashed

  4. 6 canned plum tomatoes , crushed

  5. 1 cinnamon stick

  6. 1 teaspoon ground coriander

  7. 1 teaspoon ground cumin

  8. 1/4 teaspoon crushed red pepper flakes

  9. 1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)

  10. 1 (16 ounce) can chickpeas , drained and rinsed

  11. 3 cups low sodium chicken broth , canned

  12. 1 slice lemon zest (1 inch)

  13. 1/2 cup golden raisin

  14. 4 cups chopped spinach (about 5 ounces)

  15. 1/2 lemon, juice of

  16. 1/4 cup toasted sliced almonds

  17. 1 1/2 cups low sodium chicken broth , canned

  18. 1/2 teaspoon kosher salt

  19. fresh ground black pepper

  20. 1 cup couscous

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium saucepan over medium heat.

  2. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.

  3. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.

  4. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.

  5. Cook, partially covered, until the squash is fork tender, about 25 minutes.

  6. Stir in the spinach and cook until wilted, about 3 minutes.

  7. Add the lemon juice and season, to taste.

  8. Meanwhile, make the couscous.

  9. Bring the broth to a boil with the salt and pepper in a small saucepan.

  10. 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.

  11. Fluff the couscous with a fork and mound it in 4 soup bowls.

  12. Spoon some butternut squash stew over each portion, top with almonds, and serve.

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