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1
Using a large chefs knife, cut off the blossom end and bottom of the acorn squash.
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2
The squash should sit flat on your cutting board.
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3
Remove the tough outer skin by cut- ting around the meat of the vegetable and rotating the squash.
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4
Cut the squash in half.
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5
Remove seeds and inner pulp with a kitchen spoon.
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6
Slice the squash into pieces length-wise.
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7
Take each slice of squash and cut into chunks.
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8
Heat a medium-large saucepot over medium heat.
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9
Add 1 tablespoon olive oil, onion and garlic, cook while stirring for 2-3 minutes.
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10
Turn heat down to medium-low, add spices, salt and pepper.
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11
Cook while stirring for another 2-3 minutes.
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12
Add squash and cook 4-5 minutes while stirring.
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13
Turn heat to high.
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14
Add tomatoes, chickpeas, and 3 cups water.
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15
Bring to a boil, then turn down to medium-low, and simmer for 20-25 minutes, stirring occasionally.
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16
Add 3 cups of water and the couscous to a medium saucepot over high heat.
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17
Bring to a boil.
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18
Turn heat down to low and stir occasionally.
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19
Cook until all water is absorbed.
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20
Remove from heat, and season with salt and butter.
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21
The stew is ready when the squash is tender and the sauce is slightly thickened.
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22
If too thick, add a little water.
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23
If too thin, cook for 4-5 more minutes.
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24
Season the stew with salt and pepper.
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25
Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese.
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26
Enjoy!
