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Expert Cooking Tips
- Roast the squash until it’s tender but still holds its shape for the best presentation.
- Toast the couscous lightly before cooking to enhance its nutty flavor.
- Add fresh herbs like parsley or mint at the end to brighten the dish.
Ingredients 0/10
What Makes This Recipe Special
Step 1
Gently heat your oven to 400°F (200°C) and lightly grease a baking sheet. Cut the acorn squash in half and place them cut-side down on the baking sheet. Pop them in the oven and roast until they’re tender when you press on them, about 30 minutes.
Step 2
While the squash is roasting, bring some water and vegetable bouillon to a boil on the stove. Stir in the Israeli couscous and minced garlic, cover the pot, then lower the heat and let it simmer until the water is absorbed, around 8 to 10 minutes.
Step 3
Warm some oil in a skillet over medium-high heat. Toss in the mushrooms, leek, and bell pepper, cooking until everything is soft and fragrant, about 5 minutes. Stir in the cooked couscous to combine all the flavors.
Step 4
Once the squash is out of the oven, flip the halves over and fill them up with the couscous and veggie mixture. Serve warm and enjoy!
