|From Women's Day website|
From Woman's Day Magazine
•1 can(s) (28-oz) whole tomatoes
• 1/2 cup(s) raisins
•2 teaspoon(s) ground cumin
•1 1/2 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground cinnamon
• Kosher salt and pepper
•1 red onion, cut into ½-in. wedges
• 1/2 medium butternut squash, (about 1 lb), peeled, seeded and cut into 1-in. pieces (I used a bag of Archer Farms frozen squash from Target. Worked great)
•1 cup(s) couscous
• 1/4 cup(s) fresh cilantro, chopped
•1 can(s) (15-oz) chickpeas, rinsed
1.Place the tomatoes (and their juices) in a 5- to 6-qt slow cooker and break them up slightly. Add the raisins, cumin, ginger, cinnamon, ½ tsp salt and ¼ tsp pepper and mix to combine.
2.Add the onion and squash and cook, covered, until squash is tender, 5 to 7 hours on low or 3 to 5 hours on high.
3.Ten minutes before serving, cook the couscous according to package directions; fold in the cilantro. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve over the couscous.