Moroccan Vegetable Couscous

Heat 2 Tbsp. (30 mL) olive oil in large nonstick skillet over high heat and cook onion, stirring frequently, until golden and tender, about 6 minutes. Add butternut squash; cover and cook, stirring occasionally, until squash begins to soften, about 5 minutes.

Stir in 2 tsp. (10 mL) Knorr® Taste of Morocco Concentrated Bouillon, 1 1/2 cups (375 mL) water, zucchini, chickpeas and raisins and cook, uncovered, stirring occasionally, until zucchini is tender, about 5 minutes.

Meanwhile, bring remaining 2 cups (500 mL) water, remaining 2 tsp. (10 mL) Knorr® Taste of Morocco Concentrated Bouillon and remaining 2 tsp. (10 mL) olive oil to a boil in small saucepan. Remove from heat and stir in couscous; cover and let stand 5 minutes.

Fluff couscous with fork. Stir cilantro into vegetable mixture. Serve over couscous sprinkled with almonds.