This is a Moroccan inspired dish. Acorn squash is baked until tender, then stuffed with a mix of couscous, chickpeas, raisins, celery and carrots. Feel free to experiment with the vegetables of your choice or even add chicken.
This dish can be made vegetarian if you use vegetable stock instead of chicken stock.
Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars. - 30 Mar 2006 (Review from Allrecipes US | Canada)
Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too little. This was so easy to make. The cous cous is just as great on its own as with the squash. - 17 Sep 2006 (Review from Allrecipes US | Canada)
This is a great and very easy recipe. One of the best that I have found for couscous. I cook the acorn or butternut squash in the microwave for about 8-9 minutes which is a real time saver. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter. - 05 Dec 2005 (Review from Allrecipes US | Canada)