Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Serve the finished couscous topped with the cooked vegetables and seasoned eggs. Garnish with the cheese (crumbling before adding) and mint leaves (tearing just before adding). A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils!
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice 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 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 cook that.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Prepare 1 small acorn squash, peeled and cubed
- Prepare 2 tbsp olive oil, divided
- Get 1 small onion, diced
- Prepare 2 garlic cloves, minced
- Make ready 1 tsp cumin, ground
- Take 2 tsp coriander, ground
- Get 1 tsp smoked paprika
- Make ready 1/2 tsp cinnamon, ground
- Prepare 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Make ready 2 Roma tomatoes, roughly chopped
- Take 2 cup chickpeas, cooked
- Prepare 6 cup water, divided
- Take 1 1/2 cup Israeli couscous
- Take 1 tbsp butter
- Take 3 sprigs fresh mint leaves, roughly chopped
- Take 1 1/2 oz feta cheese, crumbled
Transfer squash to serving platter; sprinkle with sage and feta. I also chose sweet potatoes instead of. Mediterranean Couscous Salad with Raw Squash and Feta. Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce.
Steps 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!
This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta. Acorn squash, chickpeas, pastas, spinach and sage textures and tastes are so well-balanced that they make the perfect vegetarian pasta evening meal! 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.
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