Butternut Squash and Chickpea Stew with Couscous

Sounds random, but this stuff rocks! There is this sweet and savory balance to it from the combination of the squash, raisins, spinach, onions and tomatoes. Either way, served over couscous it is belly filling yum.

3 TBSP extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, smashed and minced

6-8 canned plum tomatoes, crushed (from one large can)

1 large cinnamon stick

1 teaspoon ground corinader

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 2lb butternut squash, peeled and cut into 1 inch cubes

1 16 oz can of chickpeas

3 cups veggie broth

1 inch strip of lemon zest

1/2 cup golden raisins

6 oz fresh spinach leaves

Juice of 1/2 lemon

1/4 cup toasted almond slices

1 package of couscous, prepared according to package directions

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft and golden, stirring occasionally. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3-5 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins. Cook together, partially covered, for about 25 minutes until the squash is fork tender. Add the spinach and cook until the spinach is wilted. Add lemon juice and season to taste. As of yet we have not added any salt, so don't be shy with the salt and pepper.

Serve this over a bed of couscous sprinkled with the toasted almonds. Don't forget that since they make it super delicious!

Addicitive Israeli Cous Cous

Oh my God....this is the BOMB. I made this for a picnic....and friends....and other friends....and everyone that had it count not get over how great it was!

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (or any really small pasta)
• 3 cups veggie stock
• 2 lemons, juiced
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.