Acorn Squash and Chickpea Stew over Couscous with Feta and Mint - acorn

Method

• Using a large chefs 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.
• 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.
• 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.
• 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.
• Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese.
• Enjoy!