Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.
I really like this one. I will make it again. Only changes: used chicken broth with vegetables instead of water and couldn't resist adding some minced garlic. Also, I subbed dried fig for the prunes. I served over a package of Near East Mediterranean Couscous. It took longer than 30 minutes to cook, so I ended up covering it to speed it up. Thanks for a great, healthy meal.
This was delicious, quick, simple and inexpensive -- a total win!
I didn't have butternut squash to hand so I used half a large cauliflower. I also did not have fresh cilantro and forgot to use dried -- still tasted wonderful. Thank you for posting.
Delicious. Also good with brown rice.
I had some butternut squash that I needed to use up so I decided to give this a try. I REALLY enjoyed it. It was a little sweet but not too much. Even my 3 and 4 year olds ate it willingly. I used a tomato basil couscous that had on hand. At the end I forgot the cilantro but thought it was really good without it. Other than that I followed the recipe exactly and will be making this FOR SURE again. It was a great vegetarian meal.
Great! Nice amount of vegetables -- not complicated. Wonderful on a winter night. I put broth into the stew as I was using couscous from a box with spices. I didn't have prunes so used dried nectarines and that was fine. I also followed some ideas from another couscous vegetable recipe and turned some of the onions into carmelized onions and put them and sliced almonds on the side to be added. Spices included 1/2 tsp+ of cardamon, sweet red curry powder and tumeric.
Delicious and very easy! I made this on one of the first cold fall evenings, and it was perfect for the occasion. The prunes added a lot of depth and complexity, and the cilantro was a nice touch. It wouldn't have been the same without those; if you make this don't skip them, especially the prunes.
Very, very good! Loved the sweetness derived from the prunes, but it surprisingly wasn't "pruney." A perfect vegetarian "hearty" meal that will be a staple in my diet from now on (bring on the beano!).
I made this as written but omitted the salt. Instead, I served this over spinach, topped with feta cheese. It was wonderful. Thanks for the recipe.
So good even my picky 5yo and hubby liked it. Felt the need for more spice so I added the suggested cumin, ginger and red pepper. I also used fresh chopped tomatoes and some chicken stock instead of the canned tomatoes. I'll use the prunes next time because I didn't have any. The cilantro gave it a nice fresh taste. Served it over steamed rice. Will be making often, thank you.