Best 6 Spiced Butternut Squash Stew With Couscous Recipes

BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

BUTTERNUT SQUASH AND CHICKPEA STEW WITH 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.

SPICED BUTTERNUT SQUASH COUSCOUS

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.

SPICED BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
• Sprinkle beef with flour and add to the cooker. Toss to coat.
• Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
• Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
• Serve the stew over the couscous and sprinkle with cilantro.

COUSCOUS WITH LAMB STEW

Steps:

• Make lamb stew:
• Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
• Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
• Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
• Make spicy tomato sauce:
• Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
• Cook and serve couscous:
• Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

HEARTY VEGETARIAN STEW WITH COUSCOUS

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
• Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
• Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
• Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.