| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Swiss | February 19 | 1 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Butternut squash, about 1 | |
| 1/2 | ||
| pounds peeled | ||
| seeded and cut | ||
| into 2-inch cubes | ||
| 1 | Onion, cut into 6 wedges | |
| 1 | c | Water |
| 2/3 | c | Couscous |
| 2 | t | Minced fresh parsley leaves |
| 1/2 | lb | Mushrooms, halved |
| 1 | c | Low-salt chicken broth or |
| vegetable broth | ||
| 1/4 | c | Apple cider or juice |
| 2 | t | All-purpose flour |
| 1/4 | c | Raisins |
| 1/4 | lb | Mustard greens or Swiss |
| chard stems and center | ||
| ribs discarded and | ||
| greens washed spun | ||
| dry and coarsely | ||
| chopped about 2 | ||
| cups |
INSTRUCTIONS
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 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 3140
Calories From Fat: 2040
Total Fat: 226.5g
Cholesterol: 636mg
Sodium: 1445.8mg
Potassium: 4469.6mg
Carbohydrates: 96.7g
Fiber: 15g
Sugar: 39g
Protein: 180.1g