Moroccan butternut squash stew

• 3 tablespoons olive oil

• 1 medium onion, diced

• 4 garlic cloves, thinly sliced

• 3 teaspoons cumin

• 2 teaspoons chili powder

• Salt and pepper

• 1 (3-inch) cinnamon stick

• 1 pound butternut squash, *cubed

• 2 cups of chicken stock (or vegetable stock to make vegan)

• 1 can of chickpeas, drained

• 1 can (14 oz.) diced tomatoes with juices

• 1 pinch of saffron (optional)

• 1 tablespoon lemon juice

• Lemon peel (avoid the whites) from half an organic lemon, chopped

• 1 cup of couscous or bulgur wheat

• ¾ cup of plain yogurt mixed with 1 teaspoon lemon juice

• 1/3 cup of slivered almonds, toasted

• Fresh cilantro leaves, roughly chopped