Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 tablespoon olive oil

　　1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes

　　1 medium onion, cut into 6 wedges

　　1 cup water

　　2/3 cup couscous

　　2 teaspoons minced fresh parsley leaves

　　1/2 pound mushrooms, halved

　　1 cup low-salt chicken broth or vegetable broth

　　1/4 cup apple cider or juice

　　2 teaspoons all-purpose flour

　　1/4 cup raisins

　　1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)

　　

Step 1

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, 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.

　　

Step 2

While squash mixture is cooking, in a small saucepan bring water 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.

　　

Step 3

Add mushrooms 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.

　　

Step 4

Serve stew with couscous.