Vegetable Stew with Cous Cous
|Author:||Inspired by Gourmet, 1995.02|
|1 tbsp.||olive oil|
|1||small butternut squash , peeled, seeded, and cut into 2-inch cubes (about 1 1/2 pounds)|
|1||medium onion, cut into 6 wedges|
|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|
|2 cups||mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coar|
- 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.