Monday, February 27, 2012

Butternut Squash and Chickpea Stew with Israeli Couscous and Cranberries

Remember I recently told you how I was going to try to cook enough healthy food during the weekend to have enough to easily eat lunches and dinners during the week? I do believe I have done a pretty good job!

I started the weekend by making a (rockin') White Bean and Kale Soup and made enough to have it a few times during the week for either lunch or dinner. I cranked out some Chickpea and White Bean Ravioli and made enough that there is at least another couple of meals worth.  I also made a Butternut Squash, Chickpea Stew with Israeli Couscous and Cranberries and have enough to us this a few times during the week. And might I say, it is rockin', too!

I had some butternut squash in the refrigerator that needed to be cooked. As typical when looking for inspiration I turn to food blogs. A quick search for butternut squash stew produced several recipes, particularly this one, which served as my inspiration.  I changed up what I saw a bit, most notably adding cranberries becaue, along with the butternut squash in the refrigerator I also had some fresh cranberries that I wanted to use.  The cranberries provide a  tart aspect to this dish that is a bit different.  I really enjoyed it.

Oh, and I also told you why I need a pressure cooker and guess what? I bought one! I expect it to arrive sometime mid week and plan to put it to work next weekend!

Butternut Squash and Chickpea Stew with Israeli Cous Cous and Cranberries

1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp cumin
1//2 tsp ground coriander
3 Roma tomatoes, blanched, skins removed and chopped (canned will work if you don't have fresh)
Zest and juice of one lemon
1/3 cup fresh cranberries
1/2 pound peeled butternut squash cut into chunks
1 1/2 cups cooked chickpeas (if you use canned drain and rinse well)
1/2 cup Israeli Cous Cous
4 cups vegetable stock
1/4- 1/2 tsp tspcinnamon
Salt and pepper to taste
Cilantro for garnish (optional)

In a large pot over medium heat add the olive oil and onions.  Saute until the onion is tender and starts to caramelize. Season with salt and pepper.  Add the garlic, cumin and coriander. Give a quick stir and add the rest of the ingredients except the cilantro.  Turn the heat to low and simmer for 30 minutes. Season with salt and pepper.

Serve garnished with Cilantro, if desired.


  1. I was searching for a recipe for butternut squash, cranberries, and israeli couscous. I assumed whatever I found would be couscous with some other ingredients mixed in. When I found this I figured it was worth a shot. I did not see how these flavors were going to come together, even as I was making it - but they did! Nice for a fall day with the fall flavors. Thanks for posting!

    1. I am so glad you enjoyed it! I was a little skeptical as I was cooking it the first time but I agree, it comes together nicely!