Recipe of Speedy Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 2 tbsp olive oil, divided
3. Prepare 1 small onion, diced
4. Make ready 2 garlic cloves, minced
5. Make ready 1 tsp cumin, ground
6. Prepare 2 tsp coriander, ground
7. Get 1 tsp smoked paprika
8. Prepare 1/2 tsp cinnamon, ground
9. Get 1 Kosher salt, to taste
10. Prepare 1 Black pepper, to taste
11. Make ready 2 Roma tomatoes, roughly chopped
12. Make ready 2 cup chickpeas, cooked
13. Get 6 cup water, divided
14. Prepare 1 1/2 cup Israeli couscous
15. Take 1 tbsp butter
16. Take 3 sprigs fresh mint leaves, roughly chopped
17. Prepare 1 1/2 oz feta cheese, crumbled

I served this stew over white basmati rice, but it would be delicious over brown rice, couscous, quinoa, or cilantro lime. 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.

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!

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. The acorn squash is stuffed with a sautéed and spiced mix of onions and chickpeas that gets an added dose of sweetness and crunch, respectively Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice. Spinach and chickpeas are a popular combination throughout the Mediterranean This is one of my favorite couscous tagines You can also use sturdier greens like chard. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew.

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