Tomato Butternut Stew With CouscousFrom jo_jo_ba 9 years ago
- 2 lb whole butternut squash shopping list
- 1 cup chopped sweet onion shopping list
- 3 cloves garlic, minced shopping list
- ½ teaspoon paprika shopping list
- 1/8 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1 teaspoon ground cumin, divided shopping list
- 1 ¾ cup vegetable stock shopping list
- 2 cups cooked chickpeas, rinsed and drained shopping list
- 1 19 oz can diced tomatoes, drained shopping list
- 1 ½ cups water shopping list
- ½ teaspoon kosher salt shopping list
- 1 ½ cups couscous, uncooked shopping list
How to make it
- Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
- Heat ¼ cup of water in a 6-quart saucepan over medium heat.
- Add onion and cook, stirring occasionally, until soft, about 5 minutes.
- Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
- Add broth, squash, chickpeas, and tomatoes.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
- Heat water to boiling in medium saucepan.
- Stir in remaining cumin and salt; then stir in couscous.
- Cover, remove from heat and let stand 5 minutes. Fluff with fork.
- Serve stew over couscous in large shallow serving bowl.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
Yum! Butternut squash is a favourite of mine, same with couscous -- this sounds a lot like Aloo gobi (maybe not as hot?). Great recipe, JJB, with thanks :)kukla in Barrie, Ontario loved it
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