|1 cup||Apple juice|
|¼ cup||Prunes, pitted & chopped|
|¼ cup||Dried cranberries|
|¼ cup||Dried apples|
|¼ cup||Apple juice concentrate, thawed|
|¼ teaspoon||Cardamom, ground|
|1 tablespoon||Maple syrup|
|4 eaches||Acorn squash, halved & seeded|
|¼ cup||Pecans, toasted & chopped, optional|
Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.
"Vegetarian Gourmet" Winter, 1995
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