Butternut Squash and Chickpea Stew with Israeli Couscous
Butternut Squash and Chickpea Stew with Israeli Couscous
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  • Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 2-inch piece of cinnamon stick
    • 4 canned whole tomatoes
    • 1/2 preserved lemon, pulp removed, rinsed, and minced*
    • 1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
    • 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
    • 1 15-ounce can chickpeas, drained and rinsed
    • 1/2 cup Israeli couscous
    • 4 cups chicken or vegetable stock**
    • 1/4 teaspoon crushed red pepper
    • 1/4-1/2 teaspoon salt (to taste)
    • chopped cilantro for garnish

    Instructions

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