INGREDIENTS
1
Butternut squash (2 pounds)
1 15.5 ounce can
Chickpeas
1/3 cup
Dark or golden raisins
2 tbsp
Flat-leaf parsley, fresh leaves
2 cloves
Garlic
1 cup
Tomatoes, canned
1
Yellow onion, large
1 32 ounce container
Vegetable broth
1 1/2 cups
Couscous
1/4 tsp
Cayenne
1/8 tsp
Cinnamon, ground
2 tsp
Kosher salt
1/8 tsp
Nutmeg, ground
2 tbsp
Olive oil
1/4 cup
Almonds
1 tsp
Cumin, ground