Tomato Butternut Stew With Couscous |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 7 |
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A hearty, healthy and colourful blend of chunky butternut squash, tomatoes, garbanzo beans and an aromatic broth and served over couscous. A great way to warm up your winter! 7 servings (1-1/4 cups stew over 1/2 cup couscous each) Ingredients:
2 lb whole butternut squash |
1 cup chopped sweet onion |
3 cloves garlic, minced |
1/2 teaspoon paprika |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 teaspoon ground cumin, divided |
1 3/4 cup vegetable stock |
2 cups cooked chickpeas, rinsed and drained |
1 19 oz can diced tomatoes, drained |
1 1/2 cups water |
1/2 teaspoon kosher salt |
1 1/2 cups couscous, uncooked |
Directions:
1. Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
2. Heat 1/4 cup of water in a 6-quart saucepan over medium heat.
3. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
4. Stir in garlic, paprika, cinnamon, nutmeg and 1/2 teaspoon cumin. Cook 1 minute more.
5. Add broth, squash, chickpeas, and tomatoes.
6. Bring to a boil over medium-high heat.
7. Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
8. Heat water to boiling in medium saucepan.
9. Stir in remaining cumin and salt; then stir in couscous.
10. Cover, remove from heat and let stand 5 minutes. Fluff with fork.
11. Serve stew over couscous in large shallow serving bowl.
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