Recipe: At Home Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Recipe: At Home 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. Heat a medium-large saucepot over medium heat. Turn heat down to medium-low, add spices, salt and pepper. Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste).

One of the best that I have found for couscous.

If you are saving calories use diet pancake syrup instead of brown sugar and melted butter.

Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl.

You can cook 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

1. You need of acorn squash, peeled and cubed.

2. It’s of olive oil, divided.

3. You need of onion, diced.

4. Prepare of garlic cloves, minced.

5. You need of cumin, ground.

6. It’s of coriander, ground.

7. You need of smoked paprika.

8. You need of cinnamon, ground.

9. It’s of Kosher salt, to taste.

10. It’s of Black pepper, to taste.

11. You need of Roma tomatoes, roughly chopped.

12. You need of chickpeas, cooked.

13. It’s of water, divided.

14. Prepare of Israeli couscous.

15. You need of butter.

16. Prepare of sprigs fresh mint leaves, roughly chopped.

17. It’s of feta cheese, crumbled.

Kabocha, sweet dumpling or carnival squash make good alternatives to 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.

Heat the oil in a medium Dutch oven over medium heat.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint instructions

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!.

Learn how to cook acorn squash like a pro!

Add the couscous to the bowl and toss to coat with the dressing.

Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil.

Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness.

We loved it served over rice, but it would also be delicious over quinoa, steamed greens, roasted vegetables, or cauliflower rice.