As every kid knows, pumpkins are a symbol of fall. But what can you do with the orange squash besides carve it? Transform this everyday veggie into something elegant by adding a simple combination of fresh herbs, grated lemon, and toasted nuts! The Medjool dates add a hint of sweetness and complement the earthy flavor of the pumpkin. (Reprinted from Flavor First by Cheryl Forberg. Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc.)
Pearl Couscous with Roasted Pumpkin and Medjool Dates
Makes 8 ¾-cup servings
- 2 tablespoons finely chopped Medjool dates or prunes
- 2 tablespoons chopped walnuts, toasted
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped flat-leaf (Italian) parsley or ½ teaspoon dried
- 2 teaspoons grated lemon zest
- 5 cups diced pumpkin or winter squash, such as Hubbard or kabocha (about 1 ¼ pounds)
- 4 large shallots, quartered lengthwise
- 2 teaspoons canola oil
- 1 ¼ cups fat-free, low-sodium chicken broth
- ½ teaspoon salt (optional)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 cup whole wheat Israeli pearl couscous
- 2 tablespoons chopped cilantro, for garnish
Combine the dates or prunes, walnuts, cheese, parsley, and lemon zest in a small bowl. Set aside.
Preheat the oven to 425°F.
Combine the pumpkin or squash, shallots, and oil in a medium bowl and toss well. Transfer to a baking sheet. Roast for about 30 minutes, stirring occasionally, until the pumpkin starts to brown but is still holding its shape.
Combine the broth, salt (if desired), cumin, and cinnamon in a Dutch oven and bring to a boil. Add the couscous. Stir to coat, cover, and simmer for 5 to 10 minutes, or as directed on the couscous package. When the couscous is coked, add the roasted vegetables and date mixture and toss gently to combine. Garnish with the cilantro. Serve hot.
Protein: 6 g
Total Fat: 6 g (Sat. Fat: <1 g)
Sodium: 230 mg
Cholesterol: 0 mg
Carbohydrates: 32 g
Fiber: 6 g