Recipe of Acorn Squash and Chickpea Stew over Couscous with Feta and Mint in 20 Minutes for Young Wife

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). Divide the israeli couscous between the bowls, ladle the stew on top, then finish with fresh mint leaves, Olive. A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils!

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook acorn squash and chickpea stew over couscous with feta and mint using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:

1. Get 1 small acorn squash, peeled and cubed
2. Prepare 2 tbsp olive oil, divided
3. Make ready 1 small onion, diced
4. Take 2 garlic cloves, minced
5. Prepare 1 tsp cumin, ground
6. Get 2 tsp coriander, ground
7. Take 1 tsp smoked paprika
8. Get 1/2 tsp cinnamon, ground
9. Take 1 Kosher salt, to taste
10. Prepare 1 Black pepper, to taste
11. Prepare 2 Roma tomatoes, roughly chopped
12. Make ready 2 cup chickpeas, cooked
13. Prepare 6 cup water, divided
14. Get 1 1/2 cup Israeli couscous
15. Make ready 1 tbsp butter
16. Get 3 sprigs fresh mint leaves, roughly chopped
17. Take 1 1/2 oz feta cheese, crumbled

I also chose sweet potatoes instead of. Ladle chickpea stew around This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Transfer squash to serving platter; sprinkle with sage and feta. Fresh cilantro leaves, roughly chopped, for garnish.

Instructions to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:

1. Using a large chef’s knife, cut off the blossom end and bottom of the acorn squash. The squash should sit flat on your cutting board. Remove the tough outer skin by cut- ting around the meat of the vegetable and rotating the squash. Cut the squash in half. Remove seeds and inner pulp with a kitchen spoon. Slice the squash into pieces length-wise. Take each slice of squash and cut into chunks.
2. Heat a medium-large saucepot over medium heat. Add 1 tablespoon olive oil, onion and garlic, cook while stirring for 2-3 minutes. Turn heat down to medium-low, add spices, salt and pepper. Cook while stirring for another 2-3 minutes. Add squash and cook 4-5 minutes while stirring. Turn heat to high. Add tomatoes, chickpeas, and 3 cups water. Bring to a boil, then turn down to medium-low, and simmer for 20-25 minutes, stirring occasionally.
3. Add 3 cups of water and the couscous to a medium saucepot over high heat. Bring to a boil. Turn heat down to low and stir occasionally. Cook until all water is absorbed. Remove from heat, and season with salt and butter.
4. The stew is ready when the squash is tender and the sauce is slightly thickened. If too thick, add a little water. If too thin, cook for 4-5 more minutes. Season the stew with salt and pepper.
5. Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!

When oil shimmers, add onion, garlic, cumin, and. The specialty is couscous, and the various stews you ladle over it. Alex had the chicken, I had the vegetables, but I hear we really missed out on the Royal, which is One year ago: Goulash Two years ago: World Peace Cookies. Squash and Chickpea Moroccan Stew Adapted from Aida Mollencamp. Add the couscous and toast, stirring occasionally.

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