Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. 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.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint 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. Transfer squash to serving platter; sprinkle with sage and feta.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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

Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. I also chose sweet potatoes instead of squash for the stuffing. 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.

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!.

Add the couscous and toast, stirring occasionally. Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes. A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta. Butternut Squash and Couscous Salad with Dried Cranberries, Pumpkin Seeds and Sage. Smoky Chicken Stew with Butternut Squash and Kale.

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