Spiced Butternut Squash Stew with Couscous Recipe | Food Network UK

Ingredients

• 2.5cm strip lemon zest
• 500g sultanas
• 140g chopped spinach
• Juice of 1/2 lemon
• 25g toasted sliced almonds
• 375ml chicken stock, low-sodium canned
• 1/2 teaspoon salt
• Freshly ground black pepper
• 750ml chicken stock
• 1 (450g) can chickpeas, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 6 canned plum tomatoes, crushed
• 1 cinnamon stick
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 small butternut squash (about 900g), peeled and cut into 2.5cm pieces
• 225g couscous