1 small butternut squash, peeled, de-seeded and cubed
1/2 cup pitted green olives
1/2 cup raisins
2 tablespoons chopped coriander
Zest of 1 lemon
Juice of 1/2 lemon
1 cup couscous
1.5 cups water
Salt to taste
Heat oil in a large pot on medium-high and sear chicken thighs on all sides. Remove and set aside.
Add onions, garlic and ginger, and sauté until soft (five minutes). Add spices and sauté for 30 seconds until fragrant.
Add tomato sauce and chicken stock and bring to a simmer. Return seared chicken thighs, squash, olives and raisins to pot. Season with salt to taste.
Simmer covered for 30 minutes on medium heat until squash is fork tender, and for another ten minutes uncovered until the liquids in the pot have reduced and thickened. Stir in lemon zest and juice, and garnish with chopped coriander.
In a small pot, bring water to a boil. Remove from heat and add 1/2 teaspoon salt and couscous. Stir with a spoon and cover with a lid for ten minutes. Remove lid and fluff couscous gently with a fork.