Tomato Butternut Stew With Couscous

Name: Tomato Butternut Stew With Couscous Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 7
Ingredients: 2 lb whole butternut squash; 1 cup chopped sweet onion; 3 cloves garlic minced; ½ teaspoon paprika; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon ground cumin divided; 1 ¾ cup vegetable stock; 2 cups cooked chickpeas rinsed and drained; 1 19 oz can diced tomatoes drained; 1 ½ cups water; ½ teaspoon kosher salt; 1 ½ cups whole wheat couscous uncooked

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 7

Ingredients

2 lb whole butternut squash1 cup chopped sweet onion3 cloves garlic, minced½ teaspoon paprika1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1 teaspoon ground cumin, divided1 ¾ cup vegetable stock2 cups cooked chickpeas, rinsed and drained1 19 oz can diced tomatoes, drained1 ½ cups water½ teaspoon kosher salt1 ½ cups whole wheat couscous, uncooked

Directions

Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
Heat ¼ cup of water in a 6-quart saucepan over medium heat.
Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
Add broth, squash, chickpeas, and tomatoes.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
Heat water to boiling in medium saucepan.
Stir in remaining cumin and salt; then stir in couscous.
Cover, remove from heat and let stand 5 minutes. Fluff with fork.
Serve stew over couscous in large shallow serving bowl.

7 servings (1-1/4 cups stew over 1/2 cup couscous each)

Number of Servings: 7

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving