Cooking Instructions
1.
Mince the
Garlic (2 cloves)
. Dice the
Onion (1)
. Roughly chop the
Roma Tomatoes (2)
and
Fresh Mint Leaves (3 sprigs)
. Crumble the
Feta Cheese (1/4 cup)
. Peel, and cube the
Acorn Squash (1)
.
2.
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 cutting around the meat of the vegetable and rotating the squash.
3.
Cut the squash in half. Remove seeds and inner pulp with a kitchen spoon. Slice the squash into pieces lengthwise. Take each slice of squash, and cut into chunks. Heat a medium-large saucepot over medium heat.
4.
Add
Olive Oil (1 Tbsp)
, onion, and garlic. Cook while stirring, 2-3 minutes. Turn heat down to medium-low, add
Ground Cumin (1 tsp)
,
Ground Coriander (2 tsp)
,
Smoked Paprika (1 tsp)
,
Simply Organic Cinnamon, Ground (1/2 tsp)
,
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
5.
Cook while stirring for another 2-3 minutes.
6.
Add small acorn squash, and cook 4-5 minutes while stirring.
7.
Turn heat to high. Add roma tomatoes,
GOYA® Chick Peas (2 cups)
and
Water (3 cups)
. Bring to a boil, then turn down to medium-low heat.
8.
Simmer 20-25 minutes, stirring occasionally. Add
Water (3 cups)
and
Israeli Couscous (1 1/2 cups)
to a medium saucepot over high heat. Bring to a boil. Turn heat down to low, and stir occasionally. Cook until all water is absored.
9.
Remove from heat, and season with
Kosher Salt (to taste)
and
Butter (1 Tbsp)
. 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 4-5 more minutes.
10.
Season the stew with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Divide the israeli couscous between the bowls, ladle the stew on top, then finish with fresh mint leaves,
Olive Oil (1 Tbsp)
and feta cheese. Enjoy!
