Prep 15 mins
Cook 45 mins
This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 2 large acorn squash (halved and seeded)
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 cup garbanzo beans, drained
- 1⁄2 cup raisins
- 1 1⁄2 tablespoons ground cumin
- salt and pepper
- 14 ounces chicken broth
- 1 cup couscous, uncooked
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet.
- Bake 30 minutes, or until tender.
- Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat.
- Stir in the garlic, celery, and carrots, and cook 5 minutes.
- Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.
- continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous.
- Cover skillet, and turn off heat.
- Allow couscous to absorb liquid for 5 minutes.
- Stuff squash halves with the skillet mixture to serve.
This was good, but I felt it needed a little more sweetness. Next time I'll add some honey to the couscous.
Loved the exotic flavors, but not too spicy. This is a great way to use some of the squash harvested in the fall. I will definitely make this again.
Made this just as is written and it was great, as well making a beautiful presentation.