PREP TIME 20 minutes
COOK TIME 50 minutes
YIELD 7 servings (1-1/4 cups stew over 1/2 cup couscous each)
A hearty, colorful blend of butternut squash, tomatoes, garbanzo beans and plump raisins simmered in an aromatic broth served over nutty couscous
INGREDIENTS
1 can (15 oz each) garbanzo beans, drained, rinsed 2 can (14 oz each) reduced-sodium chicken broth 1 1/2 Cup plain couscous, uncooked (1-1/2 cups = 9 oz) 3 clove garlic, minced 2 Tablespoon chopped fresh parsley 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained 0.25 cup whole almonds, chopped 1 large onion, chopped (1 large = about 1 cup) 2 Tablespoon Pure Wesson® Canola Oil 1/2 Cup raisins 1/2 Teaspoon kosher salt 1/8 Teaspoon ground cinnamon 1 Teaspoon ground cumin, divided 1/8 Teaspoon ground nutmeg 1/2 Teaspoon ground red pepper 1 medium butternut squash (1 medium = about 2 lb) 1 1/2 Cup waterPREPARATION:
- Peel and remove seeds from squash. Cut into 1-inch chunks; set aside. Heat oil in 6-quart saucepan over medium heat. Add onion; cook and stir occasionally until soft, about 5 minutes. Stir in garlic, red pepper, cinnamon, nutmeg and 1/2 teaspoon of the cumin. Cook 1 minute more.
- Add broth, squash, beans, drained tomatoes and raisins. Bring to a boil over medium-high heat. Reduce heat to low. Cover and cook 10 minutes. Remove cover and cook until squash is tender, about 15 minutes.
- Heat water to boiling in medium saucepan. Stir in the remaining cumin and salt; then stir in couscous. Cover and remove from heat. Let stand about 5 minutes. Fluff with fork.
- Ladle stew over couscous in shallow serving bowl. Sprinkle with parsley and almonds.
Cooking Tips: For a thicker 'stew', reduce the broth to 1 can and increase the diced tomatoes to 2 cans. Either petite diced or regular diced tomatoes can be used.