| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Swiss |
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Butternut squash; (about 1 1/2 |
|
|
; pounds), peeled, |
|
|
; seeded, and cut |
|
|
; into 2-inch cubes |
| 1 |
md |
Onion; cut into 6 wedges |
| 1 |
c |
Water |
| 2/3 |
c |
Couscous |
| 2 |
ts |
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 |
ts |
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
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