Pomegranate Delicata Squash with Jewelled Couscous
Rated 5.0 stars by 1 users
I love giving my veg a saucy, sticky bath before heading into a piping hot oven. The honey and pomegranate molasses add the most amazing sweet and sticky shell to this squash and help develop so much flavor.
Ingredients
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2 delicata squash, sliced in half lengthwise and seeds removed
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3 tbsps pomegranate molasses - more to drizzle
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3 tbsps honey
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2 tbsps olive oil - more to drizzle
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salt and pepper to taste
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1 ½ cups instant couscous
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1 ½ cups boiled water
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4 tbsps butter
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1 shallot, finely chopped
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1 tsp baharat spice blend
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2 cloves garlic, grated
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1 ½ cups pomegranate seeds
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¾ cup pistachios, finely chopped
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1 tbsps preserved lemon, finely chopped
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1 tsp kosher salt
Squash
Jewelled Couscous
Directions
Preheat oven to 450 degrees F.
Slice squash in half, remove seeds, and place on a parchment-lined baking tray.
Mix the pomegranate molasses, honey, olive oil, and salt and pepper in a bowl, and brush half all over the squash.
Place into the oven, cut side down, for 15 minutes, and then flip over. Brush the rest of the sauce all over the squash and continue to roast for another 15 minutes. The squash is done when it is golden and caramelized all over. Remove from the oven when a knife runs through easily.
Heat up a small pan and add in the butter, melt, and then add in the shallots. Season with the kosher salt and saute until translucent and lightly golden. Add in the garlic and the baharat and saute for 2 more minutes.
Pour in the couscous and toast for a minute. Pour in the boiling water and cover with a lid. Turn off the heat and let it steam uninterrupted for 10 minutes.
Remove the lid before serving and fluff with a fork. Add in the pomegranate, pistachios, and the preserved lemons, toss, and check for seasoning. Serve in the squash bowls and finish with more olive oil and pomegranate molasses on top.