Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. with Couscous, Feta, & Mint. Serve the finished couscous topped with the cooked vegetables and seasoned eggs.
To begin with this 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:
- Make ready 1 small acorn squash, peeled and cubed
- Prepare 2 tbsp olive oil, divided
- Make ready 1 small onion, diced
- Make ready 2 garlic cloves, minced
- Prepare 1 tsp cumin, ground
- Prepare 2 tsp coriander, ground
- Make ready 1 tsp smoked paprika
- Prepare 1/2 tsp cinnamon, ground
- Make ready 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Get 2 Roma tomatoes, roughly chopped
- Make ready 2 cup chickpeas, cooked
- Get 6 cup water, divided
- Prepare 1 1/2 cup Israeli couscous
- Prepare 1 tbsp butter
- Make ready 3 sprigs fresh mint leaves, roughly chopped
- Get 1 1/2 oz feta cheese, crumbled
Add the couscous and toast, stirring occasionally. Ladle chickpea stew around This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love. Fresh cilantro leaves, roughly chopped, for garnish.
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!
When oil shimmers, add onion, garlic, cumin, and. 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. Remove from heat and stir in preserved lemon and olives.
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