COUSCOUS WITH PUMPKIN STEW

Couscous With Pumpkin Stew image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, sliced thin
3 cloves garlic, sliced
1/4 cup raisins
Pinch cinnamon
1 teaspoon ground cumin
1 tablespoon freshly grated orange peel
4 cups fresh pumpkin or butternut squash, in 1 1/2-inch chunks
1 cup cooked chickpeas
3 1/2 cups well-flavored chicken stock
1/8 teaspoon cayenne pepper, or to taste
Salt to taste
1 cup instant couscous
2 tablespoons chopped fresh coriander

Steps:

Heat a tablespoon of the oil in a heavy three-quart saucepan. Add the onion and garlic and saute over medium heat until lightly browned. Stir in the raisins, cinnamon, cumin and orange peel.
Add the pumpkin, chickpeas and a cup of the stock. Cover and cook over very low heat until the pumpkin is tender, about 20 minutes. Add a little additional stock, if necessary, to keep the pumpkin moist. When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt. Add all but one and a fourth cups of the stock. The stew should be almost soupy.
Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan. Pour it into a bowl. Add the remaining tablespoon of olive oil and stir in the couscous. Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy. Season it to taste with salt.
To serve, spread the couscous on a serving dish. Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous. Sprinkle with coriander.
Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 11 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1104 milligrams, Sugar 15 grams