Cuisinart Compact Digital Toaster Oven Broiler TOB-100 - Manual (Page 17)

8
Middle-Eastern Stuf fed a corn Squash
Not only are the flavors rich and delicious, but the differ ent textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Makes 2 servings
1 small acorn squash (about 1¾ pounds),
halved widthwise and seeded (cutting along the ridges
of the squash ensures perfectly even halves)
1½ tablespoons olive oil, divided
¼ teaspoon sea or kosher salt, divided
2 pinches freshly gr ound black pepper, divided
1 small shallot, finely chopped
½ cup Israeli (or pearl) couscous
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup chicken broth plus 2 tablespoons, low sodium
¼ cup chopped dried apricots (about 4 to 5 apricots)
2 tablespoons toasted pistachios
1 . Preheat the T oaster Oven set to Bake at 350°F with the rack in position A .
2 . Line the baking tray with foil and put the squash, cut side up, on top . Brush
the inside of each squash with ½ tablespoon of the olive oil and sprinkle with
a pinch each of the salt and pepper . Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes . Remove and r eserve .
3 . While squash is baking, make the couscous filling: Put remaining olive oil in
a sauté pan set over medium/medium-low heat . Once hot, add the shallot
with a pinch each of the salt and pepper . Sauté until softened . Add the
couscous, cumin, cinnamon and remaining salt and pepper . Sauté for about
1 minute to toast couscous . After 1 minute, add the br oth . Bring to a str ong
simmer and cook partially covered for a few minutes, stirring occasionally .
Cook until liquid is almost completely absorbed by the couscous . Remove
pan from heat, add apricots and pistachios and mix to combine . Cover and
set aside until squash is baked .
4 . When squash is tender, evenly divide the couscous mixtur e between the two
halves . Retur n to the oven and bake until just golden on top, about 10 to 12
minutes .
5 . Serve immediately .
Nutr itio nal info rm atio n p er s erv ing :
Cal ori es 423 (24 % fr om fat ) • car b. 7 4g • p ro. 10g • fa t 12 g • sat . fa t 2g
• ch ol. 0m g • sod . 72 1m g • cal c.1 09m g • fib er 8g