![]() 2 delicata squash, cut in half, deseeded 1/2 cup plain couscous 1 ts dried oregano 1/2 bunch scallions, sliced 2 sprigs mint, chopped 1/2 bunch cilantro, chopped 3/4 cup pomegranate seeds 1/2 cup pistachios, roughly chopped 2 Tbs pomegranate molasses (optional) Olive oil Salt, black pepper to taste Servings: 4 Preparation time: 20 min Cooking time: 25 min Directions: - Preheat the oven to 375F. - Season squash halves with salt and black pepper and drizzle with some olive oil. - Roast for 20 -25 minutes until tender. - Meanwhile, place couscous into the baking sheet and add dried oregano, salt, pepper, and 1 ts olive oil. Rub couscous between the fingers to mix spice, couscous, and oil. - Toast this couscous in the oven for 5-7 minutes until it begins to brown. - Transfer toasted couscous into a medium bowl, add boiled water (1:1, so we need 1/2 cup of hot water) and cover with plastic wrap for 15 minutes. - Combine scallions, mint, cilantro, pomegranate seeds, pistachios with cooked couscous. - Add 1-2 Tbs olive oil, season with salt and black pepper, if needed, and fluff everything with two forks. - Place roasted delicata squash onto the platter and spoon the couscous filling into each squash half. - Drizzle with pomegranate molasses.
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