step 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).
step 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.
step 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.
step 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), Ground Cinnamon (as needed), Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 5
Cook while stirring for another 2-3 minutes.
step 6
Add small acorn squash, and cook 4-5 minutes while stirring.
step 7
Turn heat to high. Add roma tomatoes, Canned Chickpeas (2 cups) and Water (3 cups). Bring to a boil, then turn down to medium-low heat.
step 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.
step 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.
step 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!
