1/4 teaspoon crushed red pepper
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 16-ounce can chickpeas, drained and rinsed
3 1/2 cups low-sodium vegetable broth
1/2 cup golden raisins
3 cups chopped fresh baby spinach
2 cups cooked couscous
Juice of 1/2 lime
1 tablespoon golden honey
Salt and pepper
Fresh cilantro, for garnish
Slivered almonds, for garnish
WARM olive oil in a large saucepan over moderate heat. Add shallots and sauté, stirring occasionally, until soft, about 6 minutes. Add garlic, tomatoes, cinnamon, ginger, cumin, coriander, garam masala and crushed red pepper.
COOK until the cinnamon stick unfurls and tomatoes are cooked down, about 4 minutes. Add butternut squash, chickpeas, vegetable broth and raisins, and bring to a simmer. Cook, partially covered, until the butternut squash is tender, about 20 minutes. Add the spinach and cook until wilted, about 2 minutes.
WARM couscous in the microwave while the stew is simmering.
ADD lime juice and honey to the stew, and season to taste with salt and pepper.
DIVIDE the hot couscous among four bowls, top with the stew, garnish with cilantro and toasted almonds, and serve.