Vegetable Stew with Couscous

• 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)

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.
2. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.
3. While squash mixture is cooking, in a small saucepan bring water to a boil.
4. Stir in couscous and let stand, covered, off heat 5 minutes.
5. Stir in parsley and salt to taste and keep warm, covered.
6. Add mushrooms to squash mixture and saute over moderately high heat, stirring occasionally, until mushrooms are golden.
7. In a large measuring cup stir together broth, cider or juice, and flour.
8. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes.
9. Place mustard greens or chard on top of stew and add salt to taste.
10. Simmer stew, covered, 1 minute, or until greens are wilted.
11. Serve stew with couscous.

olive oil, butternut, onion, water, couscous, parsley, mushrooms, lowsalt chicken broth, apple cider, flour, raisins, swiss chard

Taken from www.epicurious.com/recipes/food/views/vegetable-stew-with-couscous-10097 (may not work)