Pine nut and Currant Couscous with Butternut Squash Recipe

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 plum tomatoes, canned and crushed
• 1 cinnamon stick
• 1 teaspoon coriander, ground
• 1 teaspoon cumin, ground
• 1 teaspoon salt, divided
• 1/4 teaspoon red peper flakes
• 1 1/2 pounds butternut squash, diced
• 1 (16 ounce) can chickpeas, drained and rinsed
• 4 1/2 cups vegetable broth, divided
• 1 (1 inch) strip lemon zest
• 1/2 cup currants
• 5 ounces spinach, chopped (this is about 4 cups)
• 1/2 lemon, juice only
• 1/4 teaspoon pepper
• 1 cup whole-wheat couscous
• 1/4 cup pine nuts, toasted