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

Name: How to Prepare Perfect Acorn Squash and Chickpea Stew over Couscous with Feta and Mint
Prep time: 19 min
Cook time: 1 h
Cuisine: American
Ingredients: 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

Sue Wise

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How to Prepare Perfect Acorn Squash and Chickpea Stew over Couscous with Feta and Mint Delicious, fresh and tasty.

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.

You'll love this protein and fiber packed meal!

Transfer squash to serving platter; sprinkle with sage and feta.

Ladle chickpea stew around This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.

You can have Acorn Squash and Chickpea Stew over Couscous with Feta and Mint using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

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

To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love.

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness.

Save leftovers to bring to work for lunch.

Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint step by step

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!.

A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta.

The acorn squash is stuffed with a sautéed and spiced mix of onions and chickpeas that gets an added dose of sweetness and crunch, respectively Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice.

This healthy veggie stew has real depth of flavour.

A North African-style dish that contains three of your five-a-day and is great for feeding the family.

Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander.