Date, Cranberry and Couscous Squash Bowls
Servings
10 Servings
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Cut 5 small acorn squash in half and scoop out the seeds.
- 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.
- Prepare the couscous according to package directions. Transfer to a large bowl.
- Toss with cranberries, dates, parsley, oil, lemon zest and juice, and cumin. Season to taste with salt and pepper.
- Evenly distribute couscous between each squash half.
- Serve warm or at room temperature, drizzled with tahini and garnished with parsley and lemon zest.