Hi, I am Jane. Today, I’m gonna show you how to prepare acorn squash and chickpea stew over couscous with feta and mint recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint Recipe
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my whole life.
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Get 1 small acorn squash, peeled and cubed
- Get 2 tbsp olive oil, divided
- Take 1 small onion, diced
- Get 2 garlic cloves, minced
- Prepare 1 tsp cumin, ground
- Prepare 2 tsp coriander, ground
- Take 1 tsp smoked paprika
- Make ready 1/2 tsp cinnamon, ground
- Take 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Make ready 2 Roma tomatoes, roughly chopped
- Take 2 cup chickpeas, cooked
- Make ready 6 cup water, divided
- Make ready 1 1/2 cup Israeli couscous
- Get 1 tbsp butter
- Take 3 sprigs fresh mint leaves, roughly chopped
- Take 1 1/2 oz feta cheese, cbled
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!
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