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A hearty, colorful blend of chunky butternut squash, tomatoes, garbanzo beans and plump raisins simmered in an aromatic broth and served over couscous.
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 7 servings (1-1/4 cups stew over 1/2 cup couscous each)


• 1 medium butternut squash (1 medium = about 2 lb)
• 2 tablespoons Pure Wesson® Canola Oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon ground cumin, divided
• 1 can (14 oz each) reduced-sodium chicken broth
• 1 can (15 oz each) garbanzo beans, rinsed and drained
• 2 cans (14.5 oz each) Hunt’s® Diced Tomatoes, drained
• 1/2 cup raisins
• 1-1/2 cups water
• 1/2 teaspoon kosher salt
• 1-1/2 cups couscous, uncooked (1-1/2 cups = 9 oz)
• 2 tablespoons chopped fresh parsley
• 1/4 cup whole almonds, chopped

Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.

Heat oil in 6-quart saucepan over medium heat. Add onion; cook and stir occasionally until soft, about 5 minutes.

Stir in garlic, red pepper, cinnamon, nutmeg and 1/2 teaspoon cumin. Cook 1 minute more.

Add broth, squash, beans, drained tomatoes and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 25 minutes or until squash is tender.

Heat water to boiling in medium saucepan. Stir in remaining cumin and salt; then stir in couscous. Cover, remove from heat and let stand 5 minutes. Fluff with fork.

Serve stew over couscous in large shallow serving bowl.

Sprinkle with parsley and almonds.

Recipe courtesy of Hunt’s Tomatoes (


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