A little while back told you guys about the curried cauliflower soup and moroccan couscous in mapled acorn squash I made the evening that Robert Caplin from the New York Times came to photograph us for the article. I gave you the soup recipe which was delish, but was totally complimented with my Moroccan Couscous and Mapled Acorn Squash.
This dish could totally be made as a meal in it of itself, but is perfect with a soup. Here's how I made it:
3 organic acorn squashes
Earth balance for coating
maple syrup for coating
cinnamon for sprinkling
- Preheat the oven to 425 degrees.
- Cut the squashes in half and remove the seeds.
- Place the squash halves in a casserole dish face up.
- Spread some Earth Balance on the cut side of each squash and place a pad in the center.
- Brush the squashes with maple syrup.
- Sprinkle them all with cinnamon.
- Bake for 45 minutes until slightly browned and bubbly.
- While they're baking, prepare the couscous.
1 Cup of whole wheat couscous
1 1/4 cups No Chicken Broth (or veggie broth of your choice)
1 teaspoon Earth Balance
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cinnamon
1/2 cup pine nuts
3/4 cup currants
- In a pot boil the broth, Earth Balance, salt, and spices.
- While this is boiling, toast the pine nuts in a dry pan (watch them carefully as they can easily burn.
- Once the stock is boiling, add the couscous, currants, toasted pine nuts and mix.
- Cover and turn off the heat.
- Let it steep for 15 minutes (do not open the top during this process).
- Once all the liquid is absorbed, fluff the couscous with a fork.
- Spoon the couscous into the acorn squashes and serve hot!