Butternut Squash with Cumin Couscous

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, finely chopped
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon ground cumin
• 1 cup canned diced tomatoes
• 1/3 cup dark or golden raisins
• 1 32-ounce container vegetable broth
• 1 15.5-ounce can chickpeas, drained
• 2 teaspoons kosher salt
• 1 1/2 cups couscous
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/4 cup (1 ounce) almonds, chopped

Directions

1. Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.
2. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.
3. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.