Pine nut and Currant Couscous with Butternut Squash

Step 1: In a saucepan over medium heat heat the olive oil and then add the onions and cook stirring frequently for 10 minutes or until softened and lightly browned.

Step 2: Stir in the next 5 ingredients (-cumin) and 1/2 teaspoon salt and the red pepper flakes and cook for another 3-5 minutes or until tomatoes begin to break down. Stir in the squash, chickpeas, 3 cups of broth, lemon zest and currants and bring to a simmer.

Step 3: Partially cover pan and cook for 25-30 minutes or until squash is tender. Stir in spinach and cook, stirring for a few more minutes or until the spinach is wilted. Stir in lemon juice.

Step 4: While the vegetables are cooking prepare the couscous. In a saucepan over medium heat add 1 1/2 cups broth, 1/2 teaspoon salt and pepper and bring to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes or until the liquid has been absorbed. Fluff with fork.

Step 5: Spoon couscous into serving bowls and top with vegetable mixture and sprinkle pine nuts over the top of each bowl.

Step 6: ***Hint to make the squash easier to peel: buy one squash that weighs 2 pounds (as he seeds and stem will use up at least 1/2 pound), microwave it on high for 5 minutes and then it will be easier to peel.