How to Prepare Ultimate Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going 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 will 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). Transfer squash to serving platter; sprinkle with sage and feta. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. I also chose sweet potatoes instead of squash for the stuffing.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. 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 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:

1. Make ready 1 small acorn squash, peeled and cubed
2. Take 2 tbsp olive oil, divided
3. Make ready 1 small onion, diced
4. Take 2 garlic cloves, minced
5. Make ready 1 tsp cumin, ground
6. Prepare 2 tsp coriander, ground
7. Prepare 1 tsp smoked paprika
8. Make ready 1/2 tsp cinnamon, ground
9. Prepare 1 Kosher salt, to taste
10. Prepare 1 Black pepper, to taste
11. Make ready 2 Roma tomatoes, roughly chopped
12. Get 2 cup chickpeas, cooked
13. Prepare 6 cup water, divided
14. Get 1 1/2 cup Israeli couscous
15. Take 1 tbsp butter
16. Get 3 sprigs fresh mint leaves, roughly chopped
17. Make ready 1 1/2 oz feta cheese, crumbled

Serve over couscous garnished with cilantro, almonds, and yogurt. 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. Cook, stirring, until it is tender.

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!

A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta. Cook, stirring, until it is tender. 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. This healthy veggie stew has real depth of flavour.

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