Spiced Butternut Squash Stew With Couscous Recipes

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BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

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



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

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

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

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

SPICED BEEF AND BUTTERNUT SQUASH STEW



Spiced Beef and Butternut Squash Stew image

Make and share this Spiced Beef and Butternut Squash Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can tomato sauce
2 teaspoons ground ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, cut into wedges
2 lbs beef chuck, trimmed and cut into 2-inch pieces
2 teaspoons flour
1/2 butternut squash, peeled and cut into 1-inch pieces (about 1 lb)
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1/2 cup fresh cilantro, roughly chopped

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



Couscous with Lamb Stew image

Categories     Soup/Stew     Lamb     Onion     Tomato     Stew     Chickpea     Bell Pepper     Carrot     Turnip     Pumpkin     Zucchini     Winter     Couscous     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 30

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off
For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste
For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

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



Hearty Vegetarian Stew with Couscous image

This stew is a very tasty, easy-to-make vegetarian dish that could also easily be combined with lots of different meats or fish.

Provided by martvangee

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h

Yield 6

Number Of Ingredients 19

1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
4 medium potatoes, peeled and cut into 2-inch pieces
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
2 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons grated lime zest
1 ¾ cups water
1 (10 ounce) package dry couscous
salt to taste
1 tablespoon salted butter
6 tablespoons chopped fresh cilantro, divided
6 tablespoons chopped fresh mint, divided
6 tablespoons plain yogurt
6 wedge (blank)s lime wedges

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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 89.2 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 11 g, Protein 14 g, SaturatedFat 2 g, Sodium 441.3 mg, Sugar 7.1 g

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