Author Notes
Inspired by a future trip to Morocco, my mind has been on Ras al Hanout, Za'atar and Harissa. I can barely wait to see how it's used there. Until then, I can dream up dishes with fall squash and roasted root vegetables that can be dressed up Moroccan style. —Oat&Sesame
Ingredients
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1 cup
dry couscous
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Pinch of saffron (optional)
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2
small/medium Delicata Squash, cut in half lengthwise
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3
medium parsnips, peeled and chopped into large pieces
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4
medium carrots, peeled and chopped into large pieces
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2
large red bell peppers, cut into large pieces
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1 tablespoon
Harissa Paste
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2 teaspoons
fresh ginger, grated
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4
scallions, diced
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2 tablespoons
toasted sesame seeds (optional)
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1/3 cup
slivered almonds, toasted
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1/4 cup
fresh dill, chopped
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1-2 teaspoons
Za'atar
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1-2 teaspoons
Ras Al Hanout
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Salt, to taste
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Olive oil
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Toppings: Labneh (Lebanese strained yogurt) or Greek yogurt sprinkled with za'atar lemon or lime wedges Harissa paste drizzle of good olive oil
Directions
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Preheat the oven to 400F (375 if using convection roast). Line 1 large and 1 small rimmed baking sheet with parchment. (the red pepper takes less time to roast and needs it's own baking sheet.)
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Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of Ras al Hanout and about ¼ tsp of fresh ginger. Place face down on the large baking sheet.
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Toss parsnips and carrots with olive oil, salt and pepper. Arrange in a single layer next to the squash. Toss the red pepper with olive oil and salt, place on the small baking sheet. The red pepper will roast for 12-15 min and the other vegetables need about 20-25 minutes, stirring them around halfway through the cooking process.
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While the vegetables are roasting, prepare the couscous (adding a pinch of saffron if using) according to package instructions (usually about 5 min) and toast the slivered almonds in a dry pan on the stovetop (3-5 min).
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Once the couscous is done, stir in some olive oil, 1 tsp za'atar, the diced scallions, toasted sesame seeds, almonds and fresh dill. Season with salt to taste.
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Once the vegetables are done, place the carrots, parsnips and red pepper in a bowl and toss with the remaining grated ginger and 1 Tbs Harissa.
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Fill the squash with couscous and a good helping of vegetables.
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Toppings should include: a side of labneh or thick Greek yogurt sprinkled with za'atar and olive oil and side of Harissa paste. Lemons or lime wedges to squeeze on top.
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