Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). Serve the finished couscous topped with the cooked vegetables and seasoned eggs. Garnish with the cheese (crumbling before adding) and mint leaves (tearing just before adding).

The dish has great flavors and is also fit for a light, vegetarian dinner. Add the couscous and toast, stirring occasionally. The specialty is couscous, and the various stews you ladle over it. You can have Acorn Squash and Chickpea Stew over Couscous with Feta and Mint using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

1. Prepare 1 small of acorn squash, peeled and cubed.
2. It’s 2 tbsp of olive oil, divided.
3. It’s 1 small of onion, diced.
4. You need 2 of garlic cloves, minced.
5. You need 1 tsp of cumin, ground.
6. It’s 2 tsp of coriander, ground.
7. It’s 1 tsp of smoked paprika.
8. Prepare 1/2 tsp of cinnamon, ground.
9. You need 1 of Kosher salt, to taste.
10. Prepare 1 of Black pepper, to taste.
11. Prepare 2 of Roma tomatoes, roughly chopped.
12. You need 2 cup of chickpeas, cooked.
13. You need 6 cup of water, divided.
14. Prepare 1 1/2 cup of Israeli couscous.
15. Prepare 1 tbsp of butter.
16. Prepare 3 of sprigs fresh mint leaves, roughly chopped.
17. Prepare 1 1/2 oz of feta cheese, crumbled.

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Acorn Squash and Chickpea Stew over Couscous with Feta and Mint step by step

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!.

Cumin adds a subtle spice and feta crumbled over the top is. Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes. I also chose sweet potatoes instead of. Ladle chickpea stew around couscous in each bowl. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.