Spiced Butternut Squash Stew with Couscous

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
For Squash:
2.5cm strip lemon zest
500g sultanas
140g chopped spinach
Juice of 1/2 lemon
25g toasted sliced almonds
For Couscous:
375ml chicken stock, low-sodium canned
1/2 teaspoon salt
Freshly ground black pepper
750ml chicken stock
1 (450g) can chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, crushed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 900g), peeled and cut into 2.5cm pieces
225g couscous
For the butternut squash stew:

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.

Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.

Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

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