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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.