Vegetable stew with couscous

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 small Butternut squash; (about 1 1/2
\N \N ; pounds), peeled,
\N \N ; seeded, and cut
\N \N ; into 2-inch cubes
1 medium Onion; cut into 6 wedges
1 cup Water
⅔ cup Couscous
2 teaspoons Minced fresh parsley leaves
½ pounds Mushrooms; halved
1 cup Low-salt chicken broth or vegetable broth
¼ cup Apple cider or juice
2 teaspoons All-purpose flour
¼ cup Raisins
¼ pounds Mustard greens or Swiss chard; stems and center
\N \N ; ribs discarded and
\N \N ; greens washed, spun
\N \N ; dry, and coarsely
\N \N ; chopped (about 2
\N \N ; cups)

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.

While squash mixture is cooking, in a small saucepan bring water to a boil.

Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered.

Add mushrooms to squash mixture and saute over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted.

Serve stew with couscous.

Serves 2.

Gourmet February 1995

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