VEGETABLE STEW WITH COUSCOUS

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VEGETABLE STEW WITH COUSCOUS and GREENS

1 tablespoon olive oil

1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut

into 2-inch cubes

1 medium onion, cut into 6 wedges

1 cup water

2/3 cup couscous

2 teaspoons minced fresh parsley leaves

1/2 pound mushrooms, halved

1 cup low-salt broth

1/4 cup apple cider or juice

2 teaspoons all-purpose flour

1/4 cup raisins

1/4 pound mustard greens or Swiss chard, stems and center ribs

discarded and greens washed, spun dry, and coarsely chopped (about 2

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 sauté 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.

Can be prepared in 45 minutes or less.

 

Source: Gourmet, February 1995

Formatted by Chupa Babi in MC: 11.05.05

 

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