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Butternut Squash Couscous
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Right Food for the Season - Early Fall
Written by Jon Ross-Wiley   
1/4 cup sliced almonds 2 tablespoons olive oil 2 onions, chopped 2 cloves garlic, minced 1/4 teaspoon cayenne 1/8 teaspoon grated nutmeg 1/8 teaspoon cinnamon 1 cup canned diced tomatoes with their juice (from one 15-ounce can) 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice 1/4 cup raisins 3 cups canned low-sodium chicken broth or homemade stock 1 1/4 teaspoons salt 2 cups drained and rinsed canned chickpeas (one 19-ounce can) 3/4 cup chopped fresh parsley 1 1/2 cups water 1 1/2 cups couscos
 

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