Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Name: Acorn Squash and Chickpea Stew over Couscous with Feta and Mint
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 small acorn squash, peeled and cubed; 2 tbsp olive oil, divided; 1 small onion, diced; 2 garlic cloves, minced; 1 tsp cumin, ground; 2 tsp coriander, ground; 1 tsp smoked paprika; 1/2 tsp cinnamon, ground; 1 Kosher salt, to taste; 1 Black pepper, to taste; 2 Roma tomatoes, roughly chopped; 2 cup chickpeas, cooked; 6 cup water, divided; 1 1/2 cup Israeli couscous; 1 tbsp butter; 3 sprigs fresh mint leaves, roughly chopped; 1 1/2 oz feta cheese, crumbled

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Is there any cuter fall vegetable than an acorn squash? Of course there isn’t, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Learn more at www. PeachDish.com

Lizzy Johnston @cook_2885147

Saved

Ingredients

40 mins

2 servings

1 smallacorn squash, peeled and cubed
2 tbspolive oil, divided
1 smallonion, diced
2garlic cloves, minced
1 tspcumin, ground
2 tspcoriander, ground
1 tspsmoked paprika
1/2 tspcinnamon, ground
1Kosher salt, to taste
1Black pepper, to taste
2Roma tomatoes, roughly chopped
2 cupchickpeas, cooked
6 cupwater, divided
1 1/2 cupIsraeli couscous
1 tbspbutter
3sprigs fresh mint leaves, roughly chopped
1 1/2 ozfeta cheese, crumbled

Saved

Steps

40 mins

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!