Ingredients

1 and 1/2 large onion, sliced

1-3 chile peppers, sliced

1/4 t. salt

2 c. coconut milk

1 small pumpkin or 1 small butternut squash, peeled, seeded, and cut into 2-inch cubes

4 c. chopped spinach, beet greens, chard, or other greens

2 c. couscous, cooked

Preparation

  1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent.

  2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done.

  3. Stir in the chopped greens and simmer until pumpkin is tender.

  4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.