VEGETABLE STEW WITH COUSCOUS

Vegetable Stew with Couscous image

Yield Serves 2

Number Of Ingredients 12

1 tablespoon olive oil
1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes
1 medium onion, cut into 6 wedges
1 cup water
2/3 cup couscous
2 teaspoons minced fresh parsley leaves
1/2 pound mushrooms, halved
1 cup low-salt chicken broth or vegetable broth
1/4 cup apple cider or juice
2 teaspoons all-purpose flour
1/4 cup raisins
1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)

Steps:

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 sauté 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.

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