When nature presents you with an edible bowl (that also happens to be a holiday simanim), I say it’s a sign.
- Cook Time
- Prep Time
- 5 small acorn squash
- 1 cup Israeli style whole wheat couscous
- 1 cup mix of dried cranberries and pitted, chopped Medjool dates
- ¼ cup chopped fresh parsley, plus more for garnish
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon, plus more zest for garnish
- ¼ teaspoon cumin
- Kosher salt
- Freshly ground black pepper
- Tahini, optional
1. Preheat oven to 400°F.
2. Cut 5 small acorn squash in half and scoop out the seeds.
3. In a 400° F oven, bake, cut-side down, in a large baking dish with ½ inch of water, until tender when pierced with a fork, about 50 minutes.
4. Prepare the couscous according to package directions. Transfer to a large bowl.
5.Toss with cranberries, dates, parsley, oil, lemon zest and juice, and cumin. Season to taste with salt and pepper.
6. Evenly distribute couscous between each squash half.
7. Serve warm or at room temperature, drizzled with tahini and garnished with parsley and lemon zest.