Vegetarian Couscous with Butternut Squash Recipe

What you will need 


1 medium  onions
4 cups of Butternut Squash
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1.5 teaspoons ground cinnamon
0.5 teaspoons ground paprika
0.5 teaspoon ground cardamom
0.25 teaspoon ground saffron
2 cans diced tomatoes (DO NOT drain)
1 can of garbanzo beans (drained)
2 cups chicken or vegetable stock (approx.)
4 Tbs of tomato past
1 bunch fresh cilantro, chopped
1/2 cup golden raisins
6 medjool dates, pitted and quartered
1/4 cup toasted pine nuts
salt to taste
pepper to taste


Couscous

• 3 c. couscous
• 4.5 c. boiling water
• 1 t. salt
• 1 T. olive oil 
• 
  
• Method 

1. Heat 2 tbs od olive oil in a cooking pot. 
2. Add chopped up onion and let it look for about 5 minuted then add chapped up garlic and squash
3. Add the rest of the ingredients except for cilantro, raisins, dates, and pine nuts.  Let simmer on low heat for about 45 minutes. 
4. Add the rest of the ingredients and let good for another 10 to 15 minutes.  
5. Add the salt and oil to boiling water
6. Spread couscous evenly in the bottom of a large  casserole so that it is in as thin a layer as possible
7. Add the water and cover tightly with plastic wrap
8. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork