Roasted delicata squash boats with couscous and pomegranate seeds
Vegetarian, Soy Free
35 – 45 Minutes
Pomegranate seeds make any dish look dinner-party-worthy. But they can be tricky to extract if you don’t know what you’re doing. Here Chef Justine shares her easy technique, which doubles as an opportunity to work out any pent-up aggression, by thwacking the cut fruit hard with a wooden spoon.
- 1 pound delicata squash
- 1 ounce walnuts
- 1 to 2 shallots
- ½ cup couscous
- 1 pomegranate
- 1 stalk celery
- 1 apple
- Fresh flat-leaf parsley
- Fresh mint
- 2 tablespoons sherry vinegar
- ½ cup Greek yogurt
Prep and cook the squash
- Cut the squash in half lengthwise; scrape out the seeds.
While the squash roasts, prepare the walnuts.
Toast the walnuts
While the walnuts toast, prepare the couscous.
Cook the couscous
- Peel and thinly slice the shallot.
Add ½ cup water and bring to a boil. Remove from the heat, stir in the couscous, cover, and let stand until the couscous is tender and the water is absorbed, 4 to 5 minutes. Fluff with a fork. While the couscous cooks, prepare the pomegranate.
Prep the pomegranate
- Cut the pomegranate in half.
Make the salad and vinaigrette; finish the couscous
- Trim the ends from the celery; thinly slice on the diagonal.
- Cut the apple in half, remove the core, and thinly slice the fruit.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Strip the mint leaves from the stems; thinly slice the leaves.
In a large bowl, toss the celery, apple, walnuts, and parsley with half the sherry vinaigrette.
Stir the mint and remaining vinaigrette into the couscous; season to taste with salt and pepper.
Nutrition per serving: Calories: 740, Protein: 18 g, Total Fat: 35 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 5 mg, Carbohydrates: 90 g, Fiber: 12 g, Added Sugar: 2 g, Sodium: 630 mg
Contains: tree nuts, milk, wheat