Winter Vegetable Stew with Couscous

Ingredients

Directions

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, add cumin and cinnamon, 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 vegetable stock 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 and garbanzos to squash mixture and sauté 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.