Butternut Squash and Chickpea Stew with Israeli Couscous

This meal sustained me for a total of three dinners and one lunch - all within a 5 day period....and I didn't get sick of it. Now I cannot guarantee that the same would hold true for anyone - but given that it is a quintessential Katie meal, I could probably eat it every day with slight variations to keep it interesting.

Below is a photo from Night #1 - served without any of the "extras" that I have noted in the recipe.

Butternut Squash and Chickpea Stew with Israeli Couscous

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground coriander
2-inch piece of cinnamon stick
1 15 oz. can whole tomatoes
1/2 preserved lemon, rinsed, and minced
1/3 cup dried tart cherries
1/8 cup golden raisins
2 1/4 cup butternut squash, peeled and cut into 3/4 inch cubes
1 15-ounce can chickpeas, drained and rinsed
3/4 cup whole-wheat Israeli couscous
3 cups vegetable stock
1/4 teaspoon cayenne pepper
1/3 cup frozen peas
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
optional additions: poached egg, greek yogurt

Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro (and poached egg or yogurt) if desired.


I love the sweet/savory appeal of this dish. It's comforting and interesting with little bits of this and that. I wanted the cherries to stand out a little bit more but they seemed to get a little bit lost - perhaps if I had kept the pieces larger. Though they probably did add to the complexity of the dish and I just couldn't tell.

When I added a poached egg to it my third night into this dish - it totally transformed - what a fantastic addition. The ingredients in this dish could easily be substituted to go with the seasons or for what you have on hand.