Recipe - Vegetable Stew With Couscous

1 tablespoon Olive oil
1 small Butternut squash; (about 1
1/2
; pounds), peeled,
; seeded, and cut
; into 2inch cubes
1 md Onion; cut into 6 wedges
1 cup Water
2/3 cup Couscous
2 teaspoon Minced fresh parsley leaves
One half pound Mushrooms; halved
1 cup Lowsalt chicken broth or
vegetable broth
One fourth cup Apple cider or juice
2 teaspoon Allpurpose flour
One fourth cup Raisins
One fourth pound Mustard greens or Swiss
chard; stems and center
; ribs discarded and
; greens washed, spun
; dry, and coarsely
; chopped (about 2
; cups)

In a large nonstick 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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