Spiced Butternut Squash Stew With Couscous Recipes

SPICED BUTTERNUT SQUASH COUSCOUS

Spiced Butternut Squash Couscous image

Butternut squash is the star of this Healthy Living couscous recipe, but chickpeas, raisins and slivered almonds have strong supporting roles.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings, 1 cup each

Number Of Ingredients 13

Ingredients

2 tsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups cubed peeled butternut squash
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/3 cup golden raisins
1-1/2 cups water
1-1/2 cups couscous, uncooked
1/2 cup sliced almonds, toasted

Steps:

Heat oil in large saucepan on medium-high heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic and spices; cook and stir 1 min. Add squash, chickpeas, tomatoes, broth and raisins; stir. Cover; simmer on medium-low heat 15 to 20 min. or until squash is tender.
Meanwhile, bring water to boil in medium saucepan. Add couscous; cover. Remove from heat; let stand until ready to use.
Fluff couscous with fork; spoon onto platter. Top with squash mixture and nuts.

Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS

Butternut Squash and Chickpea Stew With Couscous image

Make and share this Butternut Squash and Chickpea Stew With Couscous recipe from Food.com.

Provided by dicentra

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
1/2 red bell pepper, chopped
1 tablespoon whole cumin seed
1 bay leaf, crumbled
2 (16 ounce) cans chickpeas, rinsed and drained
1 (32 ounce) container butternut squash soup
1 1/2 cups couscous

Steps:

Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

Nutrition Facts : Calories 398, Fat 6.8, SaturatedFat 0.9, Sodium 466.1, Carbohydrate 70.8, Fiber 9.6, Sugar 1.4, Protein 13.5

SLOW COOKER BUTTERNUT SQUASH STEW

Slow Cooker Butternut Squash Stew image

A hearty mixture of veggies and sage sausage in a slow cooker.

Provided by MAGGIEMAY84

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h

Yield 8

Number Of Ingredients 15

Ingredients

¾ butternut squash, diced
1 pound sage pork sausage, crumbled
3 potatoes, cut into small cubes
3 stalks celery, sliced
3 carrots, sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 (8 ounce) can tomato sauce
1 green bell pepper, thickly sliced
4 cloves garlic, minced
1 ½ teaspoons curry powder
1 ½ teaspoons ground cumin
1 ½ teaspoons Chinese five-spice powder
salt and ground black pepper to taste

Steps:

Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Moroccan Vegetable Stew With Couscous image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

In a nonstick skillet, heat oil over medium high heat.
Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
Stir cilantro into stew.
Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

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