1/4 cup sliced almonds

4 tablespoons olive oil

1 large onion, coarsely chopped

1 garlic clove, minced

1 tablespoon minced fresh ginger

1 cinnamon stick

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne

Salt and freshly ground pepper

1 butternut squash or calabaza (about 2 pounds), peeled, halved lengthwise, seeded and cut into 3/4-inch dice

2 tablespoons tomato paste

1 tablespoon grated lemon zest

2 cups drained and rinsed canned chickpeas (one 19-ounce can)

2 cups homemade or low- sodium canned chicken broth

1/2 cup coarsely chopped dried apricots

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Pinch of saffron or turmeric (optional)

1 1/2 cups couscous

Instructions

Toast almonds in a 350-degree oven until fragrant and lightly browned, about 10 minutes. Set aside.

Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic, stirring occasionally, until softened, 3 to 5 minutes.

Stir in the ginger, cinnamon, cumin, cayenne and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the squash, tomato paste, lemon zest, chickpeas and broth, and bring to a simmer. Cook, uncovered, for 20 to 30 minutes, until the squash is tender. Stir in the apricots, cilantro and mint. Remove cinnamon stick. Taste for seasoning.

Meanwhile, bring 2 cups water to a boil with 1/2 teaspoon salt and the saffron. Put couscous in a heat- proof bowl; pour in boiling water.

Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce. Top with toasted almonds.

NOTE:  I cut the olive oil by half (not reflected in nutrition facts).  I also used whole raw almonds (chopped myself) in place of sliced, which I think added more texture. I did not have fresh mint-recipe was very good without it.  Trader Joes has cubed squash (ready to cook) available, as do some other larger grocers, which would make this very easy to put together.  I also used whole wheat cous cous.