This dish is amazing on it’s own, as a starter or as a side! I can easily picture this on my guests Thanksgiving plates before the turkey, mashed potatoes & gravy make their debut. It’s like a salad + pasta + bowl made a beautiful baby together. The tiny grains of couscous are such a great texture with the bites of squash mixed in and the herbs… oh, the herbs. So good and aromatic. Then the sweetness of the soft apples & maple syrup round it all off! Fall eating, I love you.

This can be really made into your own also by using butternut squash, baby pumpkins or just eating the Herbed Apple Couscous heaped up on it’s own. I hope you enjoy this as much as I did!

Recipe by: The Culinary Nest

MAKES

6 servings

Prep Time: 45 minutes

Total Time: 1 hour 15 minutes

INGREDIENTS

for the squash:

3 acorn squash, halved & roasted

Olive Oil

Garlic Powder

Salt & pepper

for the couscous:

1 medium onion, diced

1/2 cup celery, diced

1/2 cup fennel, diced

2 cloves garlic, minced

2 unpeeled Granny Smith apples, cored & diced

1/2 teaspoon thyme, dried

1/4 cup sage, minced

1 box couscous cooked (or about 2.5-3 cups cooked couscous with chicken stock)

3/4 cup walnuts, chopped & toasted

1/4 cup dried golden raisins, apricots and/or cranberries, chopped

3-4 tablespoons maple syrup

Olive oil

1 teaspoon each salt & pepper, plus more to taste

METHOD

1. Preheat oven to 375˚F. Half the acorn squash and place cut side up onto a baking sheet lined with parchment paper or foil. Liberally cover each with olive oil and sprinkle each half with garlic powder, salt & pepper. Place in the oven for 30 minutes. Remove, drizzle each half with a light coating of maple syrup and place back into the oven for another 15-20 minutes or until the squash is fork tender. Remove from the oven and set side. Lower the oven temperature to 350˚F.

2. While the squash roasts, cook the couscous according to the package instructions using chicken stock instead of water (this is optional, but adds great flavor!). Set aside.

3. In a medium skillet over medium-low heat, add a tablespoon of olive oil and sauté the onion, fennel, celery, garlic & apple until tender, about 5-8 minutes. Stir in the thyme & minced sage. Add the cooked couscous to the skillet along with 1/2 cup of the toasted walnuts, dried fruit of choice and 3 tablespoons maple syrup. Stir well. Season with salt & pepper, taste and add more if needed. Also, if it feels like it could use more moisture, drizzle a little more olive oil. If it needs more, add another tablespoon of maple syrup.

4. Scoop the couscous mixture evenly into each of the acorn squash halves. Place the squash halves back into the oven for 15 minutes. Remove, top with the remaining 1/4 cup of toasted walnuts and enjoy hot!

   *Optional: one last drizzle of maple syrup over the end never hurt anyone!