Squash Stuffed With Curried Couscous And Raisins

• 2 tsp. olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tsp. curry powder
• 1/2 tsp. ground cumin
• Salt and pepper to taste
• 1/2 cup couscous
• 1/3 cup raisins
• 1 cup low-fat, reduced-sodium chicken broth
• 1/2 cup canned chickpeas, drained and rinsed
• 2 Tbsp. minced parseley
• 3 medium-sized yellow squash, halved lengthwise and seeded
• 1/4 cup shedded reduced-fat cheddar cheese

1. 1. Preheat the oven to 350 degrees F. Heat the oil in a skillet over medium-high heat. Add the onion and garlic and saute for 3 minutes. Add the curry powder, cumin, salt, and pepper and saute for 2 minutes.
2. 2. Add the couscous and raisins and saute for 1 minutes. add the brother and bing to a boil. Cover and turn off the heat and let teh couscous stand for 5 minutes.
3. 3. Mix in chickpeas parsley.
4. 4. Mound the stuffing into the squash halves and place in a baking dish. Sprinkle with cheese.
5. 5. Bake for 30 to 35 minutes until the squash is tender.

olive oil, onion, garlic, curry powder, ground cumin, salt, couscous, raisins, lowfat, chickpeas, parseley, yellow squash, shedded reducedfat

Taken from www.epicurious.com/recipes/member/views/squash-stuffed-with-curried-couscous-and-raisins-50027920 (may not work)