Stuffed Squash

I was able to stop at a gourmet grocery store after a lecture one day and I was happy to see that they had a  nice selection of squash. I got an acorn squash and a kabocha squash. That evening, I baked the acorn squash, and stuffed it with couscous and raisins. A simple, lightly sweet evening meal. M had hers as described below, but I added some chilli peppers to mine for an extra depth of flavour.

Ingredients:
1 squash
oil
1 onion
1-2 tsp honey
couscous (about 50 g per person)
water
1 handful raisins
1 tsp cinnamon

Instructions:
1. Wash the squash and rub it lightly with oil. Wrap it in aluminium foil and roast it at 200 C for about 30 minutes.
2. Dice the onion and fry it in the oil and honey.
3. Halve the squash and remove the seeds. Put it back in the oven for a few more minutes.
4. Add the couscous to the onion.
5. Boil the water and pour it over the couscous.
6. Add the raisins and cinnamon to the couscous. Cover the couscous and set it aside for about 10 minutes.
7. Stuff the squash halves with couscous and serve.

Glazed Courgettes and Brussels Sprouts

This is such a wintry side dish but because I make so many different recipes, it’s June as I’m posting it! I served it over couscous, which I spruced up with plain soya yogurt, lemon peel, and lemon juice.

Ingredients:
1 courgette
about 10 Brussels sprouts
1 tsp oil
2 tsp honey
1 tbsp lemon juice

Instructions:
1. Wash the vegetables. Slice the courgette and halve the sprouts.
2. Heat up the oil in a frying pan and lightly fry the veg. Add the honey so that they caramelise.
3. Continue frying for a few moments, then add the lemon juice. Fry 2-3 more moments.
4. The honey and lemon juice will make a little sauce at the bottom of the pan, so serve the veg with the sauce poured over it.

Creamy Couscous

This is a creamy couscous with just a bite of flavour. I had some gravlax sauce on hand, which is mustard and dill, so I used that, but any mustard would work well (not dried mustard but mustard sauce).

Ingredients:
100 g couscous per person
water to cover the couscous
1-3 tbsp yogurt per 100 g
½ tsp – 1 tbsp mustard (or gravlax sauce, if you can get it)

Instructions:
1. Put the couscous in a sauce pan. Boil the water and pour it over the couscous. Cover and leave to stand for 5 minutes.
2. Mix in the yogurt and mustard.
3. Serve with vegetables or other items.