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Acorn Squash And Chickpea Stew Over Couscous With Feta And Mint Recipe

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint Recipe
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Cooking Time : 40 minutes
Serving : 2
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Prepare the ingredients before making Acorn Squash and Chickpea Stew over Couscous with Feta and Mint in your home. Then, follow these steps below to serve Acorn Squash and Chickpea Stew over Couscous with Feta and Mint for your family or friends.

Ingredients: Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

  • 1 small acorn squash, peeled and cubed
  • 2 tbsp olive oil, divided
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin, ground
  • 2 tsp coriander, ground
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon, ground
  • 1 Kosher salt, to taste
  • 1 Black pepper, to taste
  • 2 Roma tomatoes, roughly chopped
  • 2 cup chickpeas, cooked
  • 6 cup water, divided
  • 1 1/2 cup Israeli couscous
  • 1 tbsp butter
  • 3 sprigs fresh mint leaves, roughly chopped
  • 1 1/2 oz feta cheese, crumbled

How to Make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!
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