Dinner again... Beef Stew with Butternut Squash

I found a new recipe in a magazine - it was either Self, Fitness, or Shape (but I can't remember and have read all 3 in the last month). I'm not normally a beef person, but I've done beef meals twice in the last couple of months. This one tasted great and had a sweet flavor. Here is my altered version of the recipe (fed 14 adults over the weekend). The meal was easy to prepare and everyone liked it. I had guests arriving at 6 PM, but left for the grocery store to get ALL of the ingredients at 3 PM.

Ingredients:
2 T olive oil
2 lb stew beef (cubed)
2 large sweet onions (chopped)
3 T garlic flakes
2 t ginger
2 med butternut squash (cubed)
28 oz can diced tomatoes
16 oz can tomato sauce
4 c beef broth
1 T cumin seed
1 T cinnamon
8 c whole wheat couscous
1/4 c sliced almonds
1/4 c minced fresh parsley

Directions:
Heat oil in a pan over medium-high heat. Add beef and cook until browned on all sides (about 5 min). Transfer meet to stock pot leaving juices in pan. Add onion to pan; cook until translucent (about 6 min). Add garlic and ginger and stir while over heat for 1 min more. Transfer onion mix to stock pot and add squash, tomatoes, sauce, broth, cumin, and cinnamon. Bring to boil; reduce heat to low and simmer until beef is tender (about 30-35 min). Place large spoonful of couscous in bowl and top with stew. Sprinkle with sliced almonds and minced fresh parsley to garnish.