butternut squash & cumin couscous

i have to admit, this didn't turn out exactly as i hoped,
but i'm blaming the squash for being over-ripe
i modified this recipe from real simple.
i've used the recipe in the past & it was great, so i still recommend it!

ingredients
1 butternut squash (2 lbs.)

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/4 teaspoon hot chili pepper sauce
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg pumpkin pie spice
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable chicken broth
1 15.5-ounce can chickpeas, drained
1/3 of a cabbage, shredded
2 teaspoons kosher salt
1 1/2 cups whole wheat couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped

my plan for substituting the fresh cabbage for canned chickpeas worked,

it added flavor & texture [i don't always care for the  texture of chickpeas].

directions

halve & peel the squash. 

remove the seeds, cut the squash into 1-inch chunks. 

heat the oil in a dutch oven over medium heat. 

add the garlic, cayenne, chili sauce, cinnamon, nutmeg, pumpkin pie spice

 and 1/2 teaspoon of the cumin & cook for 1 minute. 

stir in squash, tomatoes, raisins, broth, chickpeas, cabbage 

and 1.5 teaspoons of 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.

meanwhile, in a medium saucepan, 

bring 1.5 cups water & remaining cumin & salt to a boil. 

stir in couscous. cover, remove from heat, 

& let stand for 5 to 10 minutes. fluff with a fork.

divide the couscous among individual bowls & ladle the squash on top. 

sprinkle with the parsley and almonds (if desired).

yield: 4-6 servings

all in all, the meal was tasty [i love 1 dish meals], 

having lots of flavor from the spices. 

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