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    You are in: Home / Recipes / Butternut Squash and Chickpea Stew With Couscous Recipe
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    Butternut Squash and Chickpea Stew With Couscous

    Butternut Squash and Chickpea Stew With Couscous. Photo by Dr. Jenny

    1/1 Photo of Butternut Squash and Chickpea Stew With Couscous

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

    Vegetarian Times. April 2008.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
    2. 2
      Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
    3. 3
      Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
    4. 4
      Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
    5. 5
      Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
    6. 6
      Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

    Ratings & Reviews:

    • on March 16, 2013

      45

      I made this stew for DH and I for lunch today. It was nice. It was easy to prepare and was very mild flavored. Based on other reviews, I used Pacific brand butternut squash soup as I know I like it and left the bay leaf whole. I used green pepper because I had it on hand and Israeli couscous. Next time I would follow the package directions for making the couscous as mine was a little chewy. Thanks for a nice lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2011

      25

      I was very excited to try this recipe, but I have to say I don't like the taste of it at all. I didn't even bother making the couscous since the flavor of the stew is not pleasant and don't think I want to eat this for dinner. I think the Trader Joe's squash soup is to blame here! Once I tried a bit of that on its own, I could tell that was what tasted funky to me. Maybe a different brand would work better?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010

      55

      A friend gave us an unopened container of butternut squash soup from Trader Joe's. They had bought 2 and had not liked it. When I found this recipe I knew it was a perfect use for it. I used green pepper (and would use less next time, closer to 1/2 a pepper) and powdered cumin. I also did not crumble the bay leaf like Melissa suggested so I could remove it. We used Israeli couscous, which is bigger than traditional couscous. I cooked the entire box and used the box directions. Then I served the stew over the couscous. This tastes different than it smells; It smelled very spiced, but was mildly sweet and mellow. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Butternut Squash and Chickpea Stew With Couscous

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.9
     
    Calories from Fat 61
    15%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 466.0 mg
    19%
    Total Carbohydrate 70.7 g
    23%
    Dietary Fiber 9.6 g
    38%
    Sugars 1.4 g
    5%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    butternut squash soup

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