Moroccan Spiced Acorn Squash and Couscous

I have never been to Morocco and it’s not really high on my list of places in the World to visit.  Though I do appreciate Morocco for the couscous that is widely used in their cuisine.  Couscous is so easy to prepare and also incredibly easy to add to many different dishes. Here is a delicious, healthy and satisfying meal that is great for the whole family.  If you aren’t friends with couscous, give it a try.  Couscous is also a really fun new texture for the little ones at your dinner table!

  • 1 Acorn Squash, peeled and cubed (see below for an easy to peel acorn squash)
  • 1 tbsp Butter, melted
  • 2 Cloves Garlic, minced
  • 2 Celery Stalks, chopped
  • 2 Carrots, peeled and chopped
  • 1 can Garbanzo Beans
  • 1/2 cup Raisins
  • 1 1/2 tbsp Cumin
  • Salt and Pepper
  • 1 can Chicken Broth
  • 1 cup Couscous

Preheat the oven to 350 degrees.

To easily peel the squash place it in a pot of boiling water for 15 minutes, drain the boiling water and replace with cold water and let stand 5 minutes.  The skin will be much easier to slice away using a knife rather than a peeler.  And it’s easier to get in the nooks and crannies of the squash with a small spoon….it will just scrape right off.

Once the squash has been peeled, remove the seeds (don’t throw them out…toast them up for a yummy snack)  and cut the squash into equal sized cubes.  Toss with the melted butter on a roasting pan and roast in the 350 degree preheated oven for 30 minutes.  After 15 minutes, stir the squash.  Optional – at this point you could sprinkle the squash with about 2 teaspoons of brown sugar.

Meanwhile, in a large skillet saute the carrots, celery and garlic in a drizzle of extra virgin olive oil until tender about 5 minutes.

Add the garbanzo beans, raisins, cumin, salt and pepper.  Cook for about 2-5 minutes until fragrant and well combined.

Stir in the chicken broth and couscous, cover skillet and remove from heat and allow to sit for 5 minutes.  The liquid will be absorbed by the couscous and the raisins will be nice and plump.  Stir in the roasted acorn squash and stir to combine.  This is a hearty meal on its own or could be served as a side dish for a mongo sized meal!

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1 comment


  1. I need to try making this soon. I’m marking it down. Maybe I’ll try with quinoa so my little one can eat it!

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