Instructions: 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.

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.

Add mushrooms to squash mixture and saute 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.

Serve stew with couscous.

Serves 2.

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