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(George Boomer for The Boston Globe) |
Family table
Serves 4
Amber cup squash looks like a miniature pumpkin. It requires some work to seed and peel, but you get a meaty flesh that makes a fine vegetarian supper. In this recipe, adapted from “The Farmers’ Market Guide to Vegetables,’’ the flesh is simmered with onions, garlic, tomatoes, and yellow and red bell peppers to create a rich, flavorful stew to ladle over couscous. (You can also use butternut squash, already peeled and seeded if you’re in a hurry.) Before serving, sprinkle a pungent blend of finely chopped fresh chili peppers, parsley, and lemon rind to add a crisp and savory tang. Chickpeas round out the main course.
| 3 1/2 | tablespoons olive oil |
| 2 | cloves garlic, finely chopped |
| 2 | onions, finely chopped |
| 1 | yellow bell pepper, finely chopped |
| 1 | red bell pepper, finely chopped |
| 2 | pounds amber cup squash, seeded and cut into 1-inch dice |
| 3 | large tomatoes, coarsely chopped |
| Salt and black pepper, to taste | |
| 1 1/4 | cups couscous |
| 1 1/3 | cups boiling water |
| 2 | cans (15 ounces each) chickpeas, drained and rinsed |
| 1 | large mild green chili pepper, such as ancho or Anaheim, seeded and finely chopped |
| 1 | hot red chili pepper, seeded and chopped |
| Grated rind of 1 lemon | |
| 1/4 | cup chopped fresh parsley |
2. Stir in the squash, tomatoes, salt, and black pepper. Continue cooking for 25 minutes or until the squash is tender.
3. Meanwhile, in heatproof bowl, place couscous, a sprinkle of salt, and the boiling water. Cover and set aside for 15 minutes. Stir the chickpeas and remaining 1/2 tablespoon olive oil into the couscous.
4. In a small bowl, combine the green and red chilies, lemon rind, and parsley. Add to squash mixture. Remove from heat and stir lightly.
5. Divide the couscous among 4 deep bowls. Ladle the squash mixture on top. Sprinkle with the chili garnish. Allison Boomer 
© Copyright 2009 Globe Newspaper Company.
