Halve, peel and seed squash. Cut into 1"chunks. Heat oil, add onions, cook 5 min. Add garlic, cayenne, cinnamon, nutmeg and 1/2 t. cumin. Cook 1 min. Stir in squash, tomatoes, raisins, broth, chickpeas and 1 1/2 t. salt. Bring to boil, reduce heat, cover and simmer 10 min. Uncover and cook 15-20 min. Meanwhile, in medium saucepan, bring 1 1/2 c. water and remaining cumin and salt to boil. Stir in couscous. Cover and remove from heat. Let stand 5 min.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8|
|Calories from Fat: 21 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.2mg||0 %|
|Sodium 186mg||6 %|
|Potassium 771.7mg||20 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 64.9g|
|Protein 10.4g||15 %|
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Calories per serving: 343
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