ROASTED YELLOW SQUASH AND CHICKPEA STEW
Steps:
- Preheat oven to 350. Toss squash and onion in bowl with 2 tbsp oil to coat. Place in ovenproof roasting pan and roast, uncovered, for 30 minutes. Heat remaining oil in large dutch oven. When hot, add garlic and cook until fragrant but not browned (2 min). Add the squash mixture and all remaining ingredients. Cook on medium low heat for 30 minutes. Boil 2 cups of water in a medium saucepan. When boiling, add couscous, remove from heat and cover, leaving for 5 minutes. Toss the couscous with a fork. Top with squash stew, then garnish with mint and lemon. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love