Butternut Squash Stew With Couscous Recipes

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.

BUTTERNUT SQUASH & COUSCOUS

Steps:

• FOR ALMONDS:.
• In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
• FOR SQUASH:.
• In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
• Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
• Stir in the chickpeas and cook, covered, for 10 minutes.
• Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
• FOR COUSCOUS:.
• Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
• Serve the stew over the couscous and top with the toasted almonds.

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS

Steps:

• Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
• Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
• Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
• Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
• Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

BUTTERNUT SQUASH AND CHICKPEA STEW

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.