1 serving
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Preheat the oven to 450°F. Start preparing the ingredients when the oven comes to temperature. Wash and dry all produce. Prepare a parchment lined baking sheet. Cut the acorn squash into wedges, following the natural scalloped edges. Arrange the squash on the baking sheet. Drizzle with 2 tsp of oil and season with salt and pepper. Roast for 10 min, while the couscous is prepared.
Meanwhile, peel and grate the carrot. Halve and thinly shred the Brussels sprouts.
Preheat a small pot over medium high heat. When the pot is hot, add the couscous. Toast for 4 min, swirling occasionally, until golden. Remove the couscous from the pot. Let the pot cool for 30 sec.
In the pot, add ¾ cup of water and the vegetable stock reduction. Season with salt, cover and bring to a boil over high heat. Once boiling, add the toasted couscous, ras el hanout, carrots and dried cranberries. Gently shake the pot so the couscous rests in an even layer. Cover and remove the pot from the heat. Set aside for 5 min to rehydrate. Add 1 tsp of oil and fluff the couscous with a fork. Cover and set aside to keep warm.
Meanwhile, in a medium bowl, add the Brussels sprouts, za’atar and 1 tsp of oil. Season with salt and pepper and toss to coat. Arrange the Brussels sprouts on the sheet. Roast the vegetables for 10-12 min, until the squash is tender and the Brussels sprouts are crisp. Plate the acorn squash and spoon the jeweled couscous over top. Serve the Brussels sprouts alongside. Crumble the goat cheese and sprinkle the pepitas.
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