Ingredients
1 good sized Butternut (or other) Squash
1 28 oz can whole plum tomatoes (drained)
1 large yellow onion
1/2 cup currants or rasins
Indian spices:
Fennel seed
Cardamom and Coriander
Cayenne
Black Pepper
Black Kallonji Onion Seed
Iranian Saffron (CousCous)
Italian flat leaf parsely
1 cup CousCous
Preparation
Pre-heat oven to 400 degrees
Peel and chop squash into 3/4 inch chunks
stir olive oil and cumin/coriander/cayenne w/salt/pepper and roast in baking sheet for approx 20 minutes till roasted and only a little soft
Peel and slice onions into med size slivers. In a large heavy bottom saucepan with olive oil over med heat - saute onions - along with black onion seeds - till starting to brown. Turn heat to low and continue to cook till caramel colored and yummy smelling - approx 20 minutes.
Add drained and chopped tomatoes and bring to boil. Lower heat and simmer. Add raisins/currants.
Meanwhile, toast fennel seed and any additional spices in a small skillet till flavorful and add to onion/tomato mix.
Add roasted squash to mixture and simmer together.
Check for flavor and spices.
Prepare couscous by adding saffron strands to 1 1/2 cup near boiling water. Remove from heat and add couscous and cover for 5 minutes.
Chop parsley - add most to stew.
Dish couscous and stew together with parsley. Enjoy.
