5th March 2008

    Spiced Acorn Squash Stew with Couscous

    posted in Main Dishes |


    Tonight Lisa made a stew and couscous combo adapted from a recipe found on the Food Network website. Acorn squash, spinach, garbanzo beans, onions, tomatoes, and spices over a bed of couscous.

    Chris says:

    Apparently we [heart] stews!

    Lisa says:

    What’s not to [heart]? This one is especially delicious.

    Chris says:

    …and colorful. Also, I love how the couscous soaks up the sauce.

    Lisa says:

    It rules, though, you know, I think my dad and brother would hate this dish.

    Chris says:

    Why?

    Lisa says:

    They don’t like sweet things in savory dishes.

    Chris says:

    That’s my favorite part about this one, I’m seeking out those little plump bursts of sweetness! Yum! Thanks Food Network!

    Spiced Acorn Squash Stew with Couscous
    ————————————–
    For the stew:
    1 1/4 tbsp extra-virgin olive oil
    1 medium red onion, chopped
    3 cloves garlic, smashed
    6 canned plum tomatoes, crushed
    1 cinnamon stick
    1 tsp ground coriander
    1 tsp ground cumin
    1/4 tsp crushed red pepper flakes
    1 acorn squash (about 2 pounds), peeled and cut into 1-inch pieces
    1 16 oz can chickpeas, drained and rinsed
    3 cups chicken broth, low-sodium canned
    1-inch strip lemon zest
    1/2 cup golden raisins
    4 cups chopped spinach (about 5 ounces)
    Juice of 1/2 lemon
    1/4 cup toasted sliced almonds

    For the couscous:
    1 1/2 cups chicken broth, low-sodium canned
    1/2 tsp kosher salt
    Freshly ground black pepper
    1 cup couscous

    Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.

    Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.

    Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

    4 Servings

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    This entry was posted on Wednesday, March 5th, 2008 at 9:55 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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