Directions:
- Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
- Heat 1/4 cup of water in a 6-quart saucepan over medium heat.
- Add onion and cook, stirring occasionally, until soft, about 5 minutes.
- Stir in garlic, paprika, cinnamon, nutmeg and 1/2 teaspoon cumin. Cook 1 minute more.
- Add broth, squash, chickpeas, and tomatoes.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
- Heat water to boiling in medium saucepan.
- Stir in remaining cumin and salt; then stir in couscous.
- Cover, remove from heat and let stand 5 minutes. Fluff with fork.
- Serve stew over couscous in large shallow serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.3 Kcal (2153 kJ) | ||
| Calories from fat | 17.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 3% | |
|---|---|---|---|
| Sodium | 9467.01mg | 394% | |
| Potassium | 891.19mg | 19% | |
| Total Carbs | 105.48g | 35% | |
| Sugars | 8.98g | 36% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 40.6mg | 68% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.3mg | 19% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 117.86 Kcal (493 kJ) | ||
| Calories from fat | 3.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 3% | |
|---|---|---|---|
| Sodium | 2169.46mg | 394% | |
| Potassium | 204.23mg | 19% | |
| Total Carbs | 24.17g | 35% | |
| Sugars | 2.06g | 36% | |
| Dietary Fiber | 2.17g | 38% | |
| Protein | 2.66g | 23% | |
| Vitamin C | 9.3mg | 68% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.8mg | 19% | |
| Calcium | 27.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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