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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1 cup diced tomato in can
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup drained chickpeas in can
                                                                  • Yes No 3/4 cup chopped parsley
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup couscous
                                                                  • In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
                                                                  • Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
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                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
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                                                                    minute
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                                                                  • Yes No
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