FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. FOR THE COUSCOUS: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds.
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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (13%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 138mg||5 %|
|Potassium 2392.5mg||63 %|
|Total Carbohydrate 208.1g||61 %|
|Dietary Fiber 33.9g||135 %|
|Sugars, other 174.3g|
|Protein 35.4g||51 %|
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Calories per serving: 1062
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