I cook better than I write

Tuesday, October 16, 2007

Squash and couscous

And finally one of my own creations ;)

I came up with this dish while looking through squash stew recipes. The result was very delicious, filling, yet light stew that is ideal for cool Fall days.

Butternut-Squash Couscous

4 tblspoons olive oil, divided
1 onions, chopped
4 cloves garlic, minced
1/4 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp grounded ginger
1/8 tsp grated nutmeg
1/8 tsp cinnamon
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
1/2 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/2 head of cauliflower separated into florets
2 carrots peeled, quartered, and cut into sticks 2-3 inches long
2 celery sticks halved and cut into sticks 2-3 inches long
1/4 cup raisins
3 cups vegetable stock
1 1/4 teaspoons salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup chopped fresh parsley
1 block of tempeh, cut into 1 inch cubes

1 1/2 cups water
1 1/2 cups couscous
Parsley and coriander to garnish

Boil cubed tempeh in salted water for 5 minutes. Drain, pat dry and set aside.
Heat 2 tspoons of oil in a skillet, add onion and garlic, and sautee for 2-3 minutes, until just tender.
Add spices, carrots, celery, squash, and chickpeas and sautee for 3 minutes. Add cauliflower, mix well and sautee for another 2-3 minutes.
Transfer vegetables in a big pot, add tomatoes, and broth, bring to boil and simmer until the vegetables are tender (10-15 minutes)
Meanwhile, add the remaining oil to the skillet, and fry tempeh until golden-brown on all sides.
When the vegetable mix is ready, add raisins and tempeh, mix, and simmer for 5 more minutes.

To prepare the couscous

In a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.

Serve the stew over the couscous and top with parsley and/or coriander.

Picture from "Food and Wine's" recipe that inspired me.


Liz² said...

oh yum, that dish has everything going for it. And I love the theme of your blog! I still fondly remember eating fried granola (with loads of butter, apples, sugar and yeah even chocolate chips) when I went on trips, but I like your scrambled tofu idea a lot better (much healthier! more vegan!) :D

даха said...

вот я тебя и нашла буагагага

даха said...

это я даша кириенко