butternut squash with cumin couscous

this is half of the recipe-- the perfect amount for three or four good servings. double it to feed more ppl.

- 1/2 butternut squash (i bought the one that was already halved and peeled at the grocery store)
- 2 tbsp olive oil
- 1 small yellow onion
- 2 cloves garlic, minced
- 1/4 tsp cayenne pepper
- 1/8 tsp cinnamon
- 2 tsp ground cumin
- 1/2 can diced tomatoes
- 16 ounces vegetable broth
- 1/2 can chickpeas, drained and rinsed
- 3/4 cup couscous
- chopped almonds


1. peel the squash and slice into 1" cubes (or smaller, so it cooks quicker).
2. heat oil in heavy pot, cook onion for 5 minutes.
3. add garlic and 1 tsp cumin, cayenne and cinnamon. cook for 1 minute.
4. stir in the squash, tomatoes, broth, chickpeas and 1 tsp salt. bring to boil.
5. reduce heat, simmer for 10 minutes.
6. uncover and cook until squash is tender, about the time it takes to cook the couscous:
7. in medium saucepan add 3/4 cup water, with salt and 1 tsp cumin. bring to boil.
8. add couscous, cover and remove from heat.
9. let stand for 10 minutes, fluff with fork.
10. ladle squash over couscous, sprinkle with almonds.