————————————STEW———————————— 1 tb Vegetable oil
1 1/2 c Chopped onion
2 Garlic cloves; minced
3/4 ts Salt; divided
1 ts Cinnamon, ground
1/2 ts Ginger, ground
1/2 ts Tumeric, ground
1/4 ts Nutmeg, ground
1/4 ts Red pepper, ground
2 c -Water
3 Cloves, whole
2 c Sliced carrots
2 c Cubed butternut squash
2 c Chickpeas, cooked or canned
-(drained and rinsed) 1 1/2 c Cubed sweet potato
1/2 c Raisins
1/3 c Chopped dried apricots
3 tb Brown sugar, packed
———————————-COUSCOUS———————————- 1 c Couscous
1 3/4 c -Water
———————————-TOPPING———————————- 1/3 c Chopped blanched almonds
FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. FOR THE COUSCOUS: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds.