Title: Vegetable Stew with Couscous
Categories: February 19
Yield: 1 servings

1 tb Olive oil
1 sm Butternut squash; (about 1
-1/2
; pounds), peeled,
; seeded, and cut
; into 2-inch cubes
1 md Onion; cut into 6 wedges
1 c Water
2/3 c Couscous
2 ts Minced fresh parsley leaves
1/2 lb Mushrooms; halved
1 c Low-salt chicken broth or
-vegetable broth
1/4 c Apple cider or juice
2 ts All-purpose flour
1/4 c Raisins
1/4 lb Mustard greens or Swiss
-chard; stems and center
; ribs discarded and
; greens washed, spun
; dry, and coarsely
; chopped (about 2
; cups)

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 saute 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.

Serves 2.

Gourmet February 1995

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