Pearl Couscous with Roasted Pumpkin and Medjool Dates

Makes 8 ¾-cup servings

Ingredients

• 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

Directions

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.