Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Acorn Squash and Chickpea Stew over Couscous
Recipe

17 INGREDIENTS • 10 STEPS • 1HR 10MINS

Acorn Squash and Chickpea Stew over Couscous

5.0
1 rating
Recipe by Chef Robert Lupo.
Add to plan
logo
Acorn Squash and Chickpea Stew over Couscous
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Recipe by Chef Robert Lupo.
1HR 10MINS
Total Time
$8.85
Cost Per Serving
Ingredients
Servings
2
US / Metric
Acorn Squash
1
Small Acorn Squash, peeled, cubed
Olive Oil
2 Tbsp
Onion
1
Small Onion, diced
Garlic
2 cloves
Garlic, minced
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Coriander
1/2 Tbsp
Ground Coriander
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Kosher Salt
to taste
Roma Tomato
2
Roma Tomatoes, roughly chopped
Canned Chickpeas
2 cups
Canned Chickpeas
Water
6 cups
Water
Israeli Couscous
1 1/2 cups
Israeli Couscous
Butter
1 Tbsp
Fresh Mint Leaves
3 sprigs
Fresh Mint Leaves, roughly chopped
Feta Cheese
1/4 cup
Feta Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
976
Fat
28.4 g
Protein
32.2 g
Carbs
150.6 g
Add to plan
logo
Acorn Squash and Chickpea Stew over Couscous
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
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 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 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 (1/2 Tbsp), Smoked Paprika (1 tsp), Ground Cinnamon (1/2 tsp), Kosher Salt (to taste) and Ground Black Pepper (to taste).
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 (1/2 Tbsp), Smoked Paprika (1 tsp), Ground Cinnamon (1/2 tsp), Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 5
Cook while stirring for another 2-3 minutes.
step 5 Cook while stirring for another 2-3 minutes.
step 6
Add small acorn squash, and cook 4-5 minutes while stirring.
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 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 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 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!
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!
Tags
view more tags
Beans & Legumes
American
Shellfish-Free
Vegetarian
Side Dish
Vegetables
Whole Grains
Stew
0 Saved
top