Vegetable Stew with Cous Cous

Author:Inspired by Gourmet, 1995.02
Yield:2 Serving(s)
Prep time: 00:45
Category:Main Courses


1 tbsp. olive oil
small butternut squash , peeled, seeded, and cut into 2-inch cubes (about 1 1/2 pounds)
medium onion, cut into 6 wedges
1 cups water
2/3 cups couscous
2 tsp. minced fresh parsley leaves
1/2 lb. mushrooms, halved
1 cups vegetable broth
1/4 cups apple cider or juice
2 tsp. all-purpose flour
1/4 cups raisins
2 cups mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coar


  1. 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.
  2. 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.
  3. 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.
  4. Serve stew with couscous.