Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Couscous |
| 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.
Set aside.
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