Spiced Couscous with Acorn Squash and Kale

Spiced Couscous with Acorn Squash and Kale

Written by Becky

As I think through dinners this time of year I often just put together something from what I already have in my pantry. This particular week I happened to have couscous, kale and squash.  I always keep a few grains around the house for dinners, soups, or lunches.  You can easily make a one dish dinner or side dish with a grain plus a few vegetables. While farro is my favoire grain, I really do like them all.  Here are a few grains I try to keep stocked in my kitchen:  wild rice, whole grain couscous, farro or wheat berries, pearled or Israeli couscous, brown rice, and quinoa. Grains create a great base for any Thanksgiving Side Dish.

Spiced Couscous with Acorn Squash and Kale

As I made this spiced couscous dish I couldn’t help but think of my Moroccan Tagine Recipe with Chicken and Couscous, a meal we enjoy often as I reminisce my summer in Spain. I absolutely love the flavors of Moroccan food, with cinnamon, nutmeg, and apple spices, creating the aroma of the holidays, which I enjoy year around! This couscous dish fills your house with all of the best aromas of the season and makes a great meatless monday meal with a few slices of warm pita bread  and Laziz muhammara spread or make this as a side dish for a beautiful addition to your Thanksgiving dinner.

If you’re in the squash mood, like I am, here are a few more tasty fall squash recipes:

Butternut Squash Soup

Butternut Squash over Farro and Chickpeas

Baked Pasta with Butternut Squash Sausage and Kale

Quinoa and Dried Fruit Stuffed Acorn Squash

Spiced Couscous with Acorn Squash and Kale

Spiced Couscous with Acorn Squash and Kale

Rating: 41

Total Time: 27 minutes

Spiced Couscous with Acorn Squash and Kale

Ingredients

  • 1 acorn squash, peeled and cubed
  • 3 tablespoon olive oil, divided
  • 1 bunch of kale or 2-3 cups, stems removed and torn into bite sized pieces
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon, + more to sprinkle over couscous
  • 1/2 sweet onion, sliced thin
  • 1 1/2 cups whole grain couscous
  • 1 and 1/3 cups water
  • 1 cup chicken broth
  • 2 tablespoons of golden raisins
  • honey or maple syrup to drizzle
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400 degrees. Peel and deseed the acorn squash, then cube into 1/2 inch squares. Coat large rimmed baking sheet with nonstick spray or parchment. Place squash in large bowl. Add 1 tablespoon oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
  2. Meanwhile, in a wide skillet or pan, heat one tablespoon of oil over medium heat. Add the thinly sliced onion and caramelize (brown over medium heat) about 5-10 minutes. Place onion in a bowl.
  3. In a separate bowl, drizzle the golden raisins with honey and set aside.
  4. Using the same pan you used to cook the onion, bring 1 cup of water, 1 cup chicken broth, 1 tablespoon of oil and 1/4 tsp salt and to a boil. Add 1 1/2 cups couscous. Cover and remove from heat. Let sit for 5 minutes then fluff with a fork. Mix in caramelized onions and raisins, sprinkle with cinnamon.
  5. In a separate skillet heat another tablespoon of oil and sauté the kale with the roasted acorn squash for about 3-4 minutes or until tender but still crisp, sprinkle with 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, salt and pepper. Drizzle 2 tablespoons honey or maple syrup over the kale and squash. Gently stir then remove from heat.
  6. Top couscous with roasted acorn squash and kale then serve.

Notes

Use a wide skillet or pan to cook couscous so that it doesn't stick together.

http://www.thevintagemixer.com/2012/11/spiced-couscous-with-acorn-squash-and-kale/

 

Comments (4)

  1. So much I love and agree with on this post! I’m such a huge fan of keeping grains on hand. Lundberg brown rice is probably my favorite, though I don’t seem to get enough of black/Forbidden rice this year.

    This is my first year really getting into acorn squash since getting it in my La Nay Ferme CSA, and I adore it.

    Now I’ve got to go try the Laziz spread, you’ve mentioned it here and there and I’ve got to just get some!

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