Couscous with winter squash from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • imaluckyducky on December 12, 2013

    Pg. 340 Definitely not a weeknight dinner unless you've done some of the prep work ahead of time (deseeding, peeling, cubing a winter squash) or have ready-made harissa on hand (the dried peppers listed in the recipe are for making harissa from scratch, which I did). The initial sweetness was shocking when I first tasted it 20 minutes into cooking. The sweetness mellows out with the addition of 1-2 TBS of harissa along with the parsley towards the end of cooking. I used a "calabaza" because the market didn't have any butternut squash, and it melted into the stew, providing a nice thickness to it. Don't know if that would happen with butternut squash. The flavor profile took some getting used to, but I'm quite fond of it now. I'm undecided if I will make it again purely because I'm not the quickest at dissecting a winter squash, and because I would likely be the only one eating it.

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