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Harissa Roasted Acorn Squash with Couscous and Yogurt Sauce

Servings 4

Ingredients

  • 2 Large acorn squash (halved, seeded, and cut into 1/2 inch slices)
  • 2 tbsp Grapeseed oil
  • 4 tbsp Harissa
  • 1 tbsp Culinary grade rose petals
  • 1 tsp Salt
  • 1 cup Couscous
  • 2 tbsp Olive oil
  • 1 cup Greek yogurt
  • 1 cloves Garlic (crushed)
  • 1 tsp Sumac
  • 1 Lemon (juice of)
  • 1/2 cup Cilantro (chopped)

Instructions

  • Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
  • In a large bowl, toss the sliced acorn squash with the grapeseed oil, harissa, rose petals, and 1/2 tsp salt. Then place on the baking sheet (leaving a bit of space between the slices) and bake for 25-30 minutes, or until tender.
  • While the acorn squash is in the oven, make the couscous per the instructions on the package. Once it's done, add the olive oil, toss, and set to the side.
  • Now make the yogurt sauce. To do this, mix together the yogurt, crushed garlic, 1/2 tsp salt, 1 tsp sumac, and the juice of one lemon. Stir to combine, then set to the side.
  • Once each component is done, it's time to assemble. Add some couscous to 4 plates. Divide the acorn squash into 4 portions, and then place them atop the couscous. Top with the yogurt sauce and some fresh cilantro, and serve!