Fall Fest Couscous

A little while back, we were hit by a Typhoon here in Okinawa. Our little family was in lock down, AC at full blast (in case the power went off), pajamas all day and rain. It all got me thinking about the holidays and ever since then, I can't wait for fall to come. Even if fall here means 70 degree weather for 2 weeks. Well, a friend went to the states and brought me back whole wheat organic couscous (thanks so much!) so I thought I'd give it a try with my little one. Couscous is great because it's kind of a jack of all trades. It can do the job of pasta, but it can also do the job of oatmeal and can take the place of rice. On top of that, it is ready in 15 minutes with hardly any attention from the cook. Easy, versatile, quick and delicious, enough said! This recipe is baby friendly, of course, but with a few adjustments can be made into a great adult meal. 


Here is what I did:
1/2 cup of home made veggie stock (will post the recipe soon!)
1/8 cup of whole wheat organic couscous (you could use regular couscous as well)
A pinch of rubbed sage
A pinch of freshly grated ginger
Acorn Squash Puree (butternut squash would work great too!). Add enough to make a consistency your baby can tolerate or prefers. 


For the Acorn Squash Puree:
Pre-heat oven at 350 degrees.
"Clean" the squash, removing seeds and stringy parts. 
Cut the Acorn Squash in half. Fill an oven safe, shallow dish with about 1/4 of an inch of water. Place the halves cut side down on the dish and roast in the oven for about 45-60 minutes or until very tender.
Remove from the oven and let cool. With a spoon, scoop up pulp and place in the food processor or blender. Add the water that's in the pan for a smooth consistency and process.
Can stay in the refrigerator for 3 days or in the freezer for 3 months.


For the Couscous:
Bring veggie stock (or water) to a boil. 
Pour the couscous in the boiling water and take the pot out of the heat. cover with plastic wrap or a lid and wait 15 minutes or until all the liquid is absorbed.
Fluff with a fork.
THAT'S IT! How easy is that!! 


For Adults:
Have fun! 
You can add onions, pieces instead of puree of squash, cranberries, walnuts, a little olive oil, salt and pepper and you'll have a fall dish for yourself too!
You could also make the couscous with just water. Add almonds (or any other nuts), a little honey and dried fruit (My favorite? almond, coconut flakes, dried cherries),  and you have a great snack! 


Note:
This recipe makes about 5 oz of couscous. Feel free to make a bigger batch if you want to make it a dinner side or just freeze a larger amount for later.