Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Is there any cuter fall vegetable than an 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 this cozy fall dish.

Cook Time: 40 Min

About the Dish

Olive Oil

Red Onion

Garlic

Ground Cumin

Coriander Ground

Paprika

Ground Cinnamon

Tomato

Chickpeas

Butter

Feta Cheese

Acorn Squash

Israeli Couscous

Instructions

Download a PDF of the menu

Ingredients: 1 small acorn squash - peeled and cubed, 2 tablespoons olive oil - divided*, 1 small onion - diced, 2 garlic cloves - minced, 1 teaspoon cumin - ground, 2 teaspoons coriander - ground, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon - ground, Kosher salt, to taste*, Black pepper, to taste*, 2 Roma tomatoes - roughly chopped, 2 cups chickpeas - cooked, 6 cups water - divided*, 1 1/2 cups Israeli couscous, 1 tablespoon unsalted butter, 3 sprigs fresh mint leaves - roughly chopped, 1 1/2 ounces feta cheese - crumbled

*Ingredients not included in your PeachDish box

Method:

1. Please read entire recipe card before beginning.

2. Using a large chef’s knife, cut the blossom end and bottom of the acorn squash off. The squash should sit flat on your cutting board. Remove the tough outer skin by cutting down around the meat of the vegetable and rotating the squash. Cut the squash in half, remove seeds and inner pulp with a kitchen spoon. Cutting by the length of the squash, slice the squash into pieces. Take each slice of squash and cut into chunks.

3. 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.

4. Next, over high heat, place 3 cups of water and the couscous in a medium saucepot. Bring to a boil. Turn heat down to low and stirring occasionally, cook until all the water is absorbed. Remove from heat, season with salt and butter.

5. The stew is ready when the squash is tender and the sauce has thickened slightly. If the stew is too thick, add a little water. If it is too thin, cook for 4-5 more minutes. Season the stew with salt and pepper.

6. Divide the couscous in two bowls, ladle the stew on top and then finish with mint, remaining olive oil and feta cheese. Enjoy!

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 40 minutes

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Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

About the Dish

METHOD

Instructions

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Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

About the Dish

METHOD

Instructions

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