whew, it’s been a busy few weeks, what with spring quarter in full gear and a trip to michigan to watch my sister’s amazing master of music viola performance.
so what do we cook when things are busy? dishes like this one – with just a few veggies that we usually have on hand, a container of pre-made butternut squash soup, garbanzos, and some couscous, this delicious dinner can be ready in less than 30 minutes, and makes enough servings to last for many meals. YUM! sorry for the extreme brevity this week, friends, but it’s back to the books for me!
one year ago: stuffed shells
two years ago: cashew noodles with tempeh
butternut squash stew
yields 6 servings
borrowed from vegetarian times
- 2T olive oil
- 1 carrot, peeled and diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1t ground cumin
- 1 bay leaf, crumbled
- 2 x 15 oz cans of garbanzos, rinsed, drained, and divided
- 1 x 32 oz container of butternut squash soup, divided
- 1½c couscous
- salt and pepper to taste
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- heat the olive oil in a large saute pan over medium heat
- saute the carrot in the pan for 5 minutes
- add the onion and bell pepper and saute for 5 more minutes
- stir in cumin and bay leaf
- blend 3/4c of the garbanzos and 3/4c of the soup in a blender (this will thicken the stew)
- add the blended mixture, the rest of the garbanzos, and the rest of the soup to the pan
- simmer for 15 minutes, and add salt and pepper to taste
- while the stew is simmering, boil 1½c water in a small pan
- add the couscous, cover, and let stand for 5 minutes
- serve the couscous with the stew and enjoy!