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in a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. or, toast them in a 350 oven for 5 to 10 minutes. in a dutch oven, heat the oil over moderately low heat. add the onions and cook, stirring occasionally, until translucent, about 5 minutes. add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. stir in the chickpeas and cook, covered, for 10 minutes. uncover and simmer until the squash is tender, about 10 minutes more. stir in the parsley. meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. stir in the couscous. cover, remove from the heat, and let stand for 5 minutes. fluff with a fork. serve the stew over the couscous and top with the toasted almonds.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
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Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fine oil mist for grilling, baking, salad — control without aerosol