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How to make it

  • Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
  • Heat ¼ cup of water in a 6-quart saucepan over medium heat.
  • Add onion and cook, stirring occasionally, until soft, about 5 minutes.
  • Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
  • Add broth, squash, chickpeas, and tomatoes.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
  • Heat water to boiling in medium saucepan.
  • Stir in remaining cumin and salt; then stir in couscous.
  • Cover, remove from heat and let stand 5 minutes. Fluff with fork.
  • Serve stew over couscous in large shallow serving bowl.

Reviews & Comments 2

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    " It was excellent "
    kukla ate it and said...
    Yum! Butternut squash is a favourite of mine, same with couscous -- this sounds a lot like Aloo gobi (maybe not as hot?). Great recipe, JJB, with thanks :)
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 296.4
    Total Fat: 2.0 g
    Cholesterol: 0.0 mg
    Sodium: 816.1 mg
    Total Carbs: 62.4 g
    Dietary Fiber: 9.3 g
    Protein: 10.6 g
    Was this review helpful? Yes Flag

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