Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites. This time, I’m gonna make it a 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. How to Make Moroccan Chickpea-Stuffed Acorn Squash. Serve the finished couscous topped with the cooked vegetables and seasoned eggs.
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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 can achieve it.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Make ready 1 small acorn squash, peeled and cubed
- Make ready 2 tbsp olive oil, divided
- Get 1 small onion, diced
- Take 2 garlic cloves, minced
- Make ready 1 tsp cumin, ground
- Make ready 2 tsp coriander, ground
- Get 1 tsp smoked paprika
- Make ready 1/2 tsp cinnamon, ground
- Get 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Take 2 Roma tomatoes, roughly chopped
- Prepare 2 cup chickpeas, cooked
- Make ready 6 cup water, divided
- Take 1 1/2 cup Israeli couscous
- Prepare 1 tbsp butter
- Prepare 3 sprigs fresh mint leaves, roughly chopped
- Prepare 1 1/2 oz feta cheese, crumbled
Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them. I served this stew over white basmati rice, but it would be delicious over brown rice, couscous, quinoa, or cilantro lime brown rice. The squash will naturally integrate into the sauce to thicken slightly.
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!
I served this stew over white basmati rice, but it would be delicious over brown rice, couscous, quinoa, or cilantro lime brown rice. The squash will naturally integrate into the sauce to thicken slightly. Serve over rice, quinoa, cauliflower rice, or cous cous if. Why not put this season's beautiful blushing plums to good use and try our new fun, fresh recipe - Plum, Chickpea and Mint Couscous? A delightfully sweet and savory combination of dark plums, nutty chickpeas, dried cranberries, sliced red onion and diced feta tossed through warm couscous with a.
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