Roasted acorn squash with couscous and arugula-orange salad
30 – 40 Minutes
Roasted acorn squash is pure comfort food. Orange, sumac, and baharat (a seasoning blend that includes allspice, paprika, cumin, and coriander) give the simple side salad wonderful North African flavor.
- 1 acorn squash
- ½ cup couscous
- ¼ cup roasted almonds
- 1 orange
- Sherry vinaigrette base (honey - sherry vinegar)
- 1 teaspoon sumac
- ½ teaspoon baharat
- 2 ounces baby arugula
- Fresh mint
- 2 ounces crumbled goat cheese
Roast the squash
- Cut the squash in half lengthwise and scrape out the seeds. Season the cut side with salt.
While the squash roasts, prepare the couscous.
Cook the couscous
While the couscous cooks, prepare the salad.
Make the salad
- Coarsely chop the almonds.
- Using your hands or a sharp knife, peel the orange; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
Put the almonds in a medium bowl. Drizzle with 1 teaspoon oil, add the sumac and baharat, and season with salt. Add the arugula, orange, and half the vinaigrette and toss to combine.
Finish the couscous
- Strip the mint leaves from their stems; coarsely chop the leaves.
Calories: 720, Protein: 19 g, Total Fat: 37 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 20 mg, Carbohydrates: 79 g, Fiber: 10 g, Added Sugar (Honey): 8 g, Sodium: 690 mg
Contains: tree nuts, milk, wheat