Moroccan Stew

Ingredients:

3 cloves garlic, minced
1 medium onion, diced
1/4 teaspoon turmeric
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon coriander
1 (32-ounce) container vegetable stock
bottom half of butternut squash (reserve the top for butternut squash fries), diced
2 medium zucchini, diced
4 small carrots, diced
1 small sweet potato, diced
1 can chickpeas, drained and rinsed
1 large handful golden raisins
1 1/2 teaspoons salt
slivered almonds, toasted, for garnish
Couscous, prepared according to package directions

Directions:

1. Saute garlic until fragrant but not brown. Add diced onion, saute for 3 minutes. Add turmeric, nutmeg, cinnamon, cumin, chili and coriander. Saute for 2 minutes until fragrant.
2. Add stock, vegetables, salt, chickpeas and raisins. Cook on high heat until it comes to a boil. Lower heat and simmer, covered, for 25 minutes or until vegetables are tender.
3. Ladle stew on top of couscous and top with slivered almonds.

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