Don’t be fooled, pumpkins have many more uses than just being put into pies. Warm, earthy spices with hints of anise from the caraway in the Tabil enrich the stew giving it complexity & depth. This recipe teaches you how to make a bold, flavorful, modern chili-like stew along with the proper techniques to execute light & fluffy brown butter couscous. I hope this becomes your new favorite comforting, hearty, stick-to-the-bones dish you make again & again.
Special Equipment: Scale, Chef Knife, Small Pot, Stock Pot, Deep Frying Pan with lid, Fork or Whisk
Serves: 2-4 servings
Level: Easy
Shopping List
Produce
1/2 Each Lemon
¼ Bunch Cilantro
12 Oz Mushrooms
2 Stalk Celery
1 small Onion
3 Each Garlic Cloves
1 Lb Pumpkin
Dry Goods
24 Oz Vegetable Stock
2 petals Preserved Lemon
16 Oz Couscous
40 Fluid Oz Vegetable Stock
2 Teaspoon Kosher Salt
2 Teaspoon Harissa
3 Tablespoon Tabil or Chili Spice
¼ Cup Apple Cider Vinegar
18 Oz Crushed Tomatoes
1 Cup Hominy
3 ¼ Oz Neutral Oil
Dairy
7 Oz | Yogurt, high fat
2 Oz | Butter
Pumpkin Stew
yield: 3 Quarts
Ingredients
3 ¼ Oz | 50g Neutral Oil
12 Oz | 340g Mushrooms, or ½ Lb of your favorite ground meat
2 Stalk | 142g Celery, medium dice
1 small | 94g Onion, medium dice
3 Each | 22g Garlic Cloves, sliced
1 Lb | 454g Pumpkin, medium dice
3 Tablespoon | 15g Tabil or Chili Spice
¼ Cup | 60g Apple Cider Vinegar
18 Oz | 542g Crushed Tomatoes
1 Cup | 220g Hominy or Canned Bean
40 Fluid Oz | 940g Pumpkin Stock or Vegetable Stock
2 Teaspoon | 10g Kosher Salt
2 Teaspoon | 14g Harissa
Garnish
¼ Bunch Cilantro
Method
- In a pot over medium heat, add oil.
- Sear mushrooms or your favorite ground meat.
- Add in celery, & onions.
- Once vegetables are translucent, add in garlic, pumpkin, salt & spice.
- Deglaze with vinegar & reduce to sec.
- Add diced tomatoes, hominy & stock.
- Bring to a boil, & reduce to a simmer for 30 minutes.
- Finish by adding harissa & salt to taste.
note:
- When using other proteins such as beef, chicken or pork. Pair with similar flavored stocks ie: beef, chicken or pork stock.
Brown Butter Couscous
yield: 5 Cups
Ingredients
16 Oz | 360g Couscous
2 Oz | 50g Butter
24 Oz | 670g Vegetable Stock or Water
2 petals | 16g Preserved Lemon, minced
Salt As Needed
Method
- Using a small pot, bring stock to a boil.
- Add in minced preserved lemons.
- Add butter into pan over medium heat & melt until light brown in color.
- Add in couscous pearls into melted butter to fully coat.
- Using a spoon, stir couscous around until pearls smell of nutty brown butter.
- Carefully add hot stock.
- Turn off heat & cover for 10 minutes.
- Allow couscous to rest for an additional 3-5 minutes.
- Using a fork or whisk, fluff the couscous & serve warm – hot.
note:
- I like to add nubs of butter on my couscous with a touch of sea salt when plating.
Tabil
Tabil is a spice blend originating in Tunisia and Algeria. Containing coriander, caraway, cumin, & chili flakes.
How to enjoy Tabil blend:
chicken, beef, veggies, stews, rice, grains & flatbread
Spice Of The Month Club
Every month I spotlight a spice that embraces the season
Join the Spice Club to get one of a kind spices shipped directly to your door.
Lemon Yogurt
Ingredients
7 Oz | 200g Yogurt, high fat
1/2 Each Lemon
Cilantro optional
Method
- In a bowl add in yogurt, lemon juice, & cilantro.
- Mix until incorporated.
- Set aside.
note:
- High fat (5%) is the best yogurt to use with cooking. It’s much thicker & welcomes ingredients such as lemon juice.
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