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Chunky Butternut Stew with Couscous Recipe

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This recipe for Chunky Butternut Stew with Couscous, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Evans


1 med. butternut squash (1 medium=2 lb)
2 TBS oil
1 large onion, chopped
3 cloves garlic, minced
1/2 tsp. ground red pepper
1/8 tsp. ground cinnamon
1 tsp. ground cumin, divided
2 cans (14 oz. each) chicken broth (I used about 1/2 of this)
1 can (15 oz.) garbanzo beans, drained and rinsed (I used kidney beans)
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup raisins
1-1/2 cups water
1/2 tsp. salt
1-1/2 cups couscous, uncooked (I used quinoa instead)
2 TBS parsley
1/2 cup whole almonds, chopped

1. Peel and removed seeds from squash. Cut into 1-inch chunks, set
aside. Heat oil in saucepan over med. heat. Add onion, cook until
soft, about 5 min. Stir in garlic, red pepper, cinnamon, nutmeg, and
1/2 tsp. cumin. Cook 1 min. more
2. Add broth, squash, beans, drained tomatoes, and raisins. Bring to a
boil over med.-high heat. Reduce heat to low. Cover and cook 10 min.
Remove cover and cook until squash is tender, about 15 min.
3. Make couscous, add in reaming cumin.
Couscous Recipe
2 T olive oil
1 1/2 c couscous
1/2 t salt
2 1/4 c water

Heat oil. Add couscous and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in salt and water and bring to a boil. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork before serving.
4. Ladle stew over couscous. Sprinkle with parsley and almonds.

For a thicker stew, reduce broth to 1 can and increase diced tomatoes
to 2 cans.

Personal Notes:
Personal Notes:
Clarice Evans Recipe




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