Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). 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).
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I have loved my entire life.
To begin 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 it.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Take 1 small acorn squash, peeled and cubed
- Take 2 tbsp olive oil, divided
- Take 1 small onion, diced
- Prepare 2 garlic cloves, minced
- Prepare 1 tsp cumin, ground
- Get 2 tsp coriander, ground
- Make ready 1 tsp smoked paprika
- Get 1/2 tsp cinnamon, ground
- Take 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Get 2 Roma tomatoes, roughly chopped
- Prepare 2 cup chickpeas, cooked
- Prepare 6 cup water, divided
- Take 1 1/2 cup Israeli couscous
- Make ready 1 tbsp butter
- Prepare 3 sprigs fresh mint leaves, roughly chopped
- Take 1 1/2 oz feta cheese, crumbled
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. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls.
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!
Ladle chickpea stew around couscous in each bowl. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Minted Summer Couscous with Watermelon and Feta. Watermelon and feta are a classic combination and. Acorn squash, chickpeas, pastas, spinach and sage textures and tastes are so well-balanced that they make the perfect vegetarian pasta evening meal!
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