Sang An
Hands-On Time
20 Mins minutes
Total Time
50 Mins minutes
Other Time
minutes
Yield
Serves 6-8

How to Make It

Step 1

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 onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.

Step 2

Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.

Step 3

Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Chef's Notes

Ratings & Reviews

/5
Reviews
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