Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat a medium-large saucepot over medium heat. Turn heat down to medium-low, add spices, salt and pepper. Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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:
- Take 1 small acorn squash, peeled and cubed
- Take 2 tbsp olive oil, divided
- Prepare 1 small onion, diced
- Take 2 garlic cloves, minced
- Take 1 tsp cumin, ground
- Make ready 2 tsp coriander, ground
- Take 1 tsp smoked paprika
- Take 1/2 tsp cinnamon, ground
- Prepare 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Make ready 2 Roma tomatoes, roughly chopped
- Prepare 2 cup chickpeas, cooked
- Make ready 6 cup water, divided
- Get 1 1/2 cup Israeli couscous
- Prepare 1 tbsp butter
- Make ready 3 sprigs fresh mint leaves, roughly chopped
- Make ready 1 1/2 oz feta cheese, crumbled
This is a great and very easy recipe. One of the best that I have found for couscous. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter. Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl.
Instructions to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- 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.
- 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.
- 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.
- 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.
- Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!
Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. Heat the oil in a medium Dutch oven over medium heat. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Learn how to cook acorn squash like a pro!
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