This savory Moroccan Pilaf will soon become one of your favorites! Seasoned with fresh ginger, dashes of Ras al Hanout and Za'atar and topped with harissa and kefir, the flavors are heartwarming and exotic. Stuff it into some tender, brightly hued squash for a lovely and seasonal dish!
Moroccan Pilaf Stuffed Squash [Vegan]
For the Stuffed Squash:
- 1 cup dry couscous
- A pinch of saffron (optional)
- 2 small or medium delicata squash, cut in half lengthwise
- 3 medium parsnips, peeled and chopped into large pieces
- 4 medium carrots, peeled and chopped into large pieces
- 2 large red bell peppers, cut into large pieces
- 1 tablespoon harissa paste
- 2 teaspoon fresh ginger, grated
- 4 scallions, diced
- 2 tablespoons toasted sesame seeds (optional)
- 1/3 cup slivered almonds, toasted
- 1/4 cup fresh dill, chopped
- 1-2 teaspoons za'atar
- 1-2 teaspoons ras al hanout spice
- Salt, to taste
- Olive oil
For the Toppings:
- thick Vegan yogurt sprinkled with za'atar
- Lemon or lime wedges
- Harissa paste
- A drizzle of olive oil
- Preheat the oven to 400°F. Line 1 large and 1 small rimmed baking sheet with parchment.
- Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of ras al hanout and about 1/4 teaspoon of fresh ginger. Place face down on the large baking sheet.
- 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.
- While the vegetables are roasting, prepare the couscous according to package instructions (adding a pinch of saffron if using) and toast the slivered almonds in a dry pan on the stove top, about 3-5 minutes.
- Once the couscous is done, stir in some olive oil, 1 teaspoon za'atar, the diced scallions, toasted sesame seeds, almonds, and fresh dill. Season with salt to taste.
- Once the vegetables are done, place the carrots, parsnips, and red pepper in a bowl and toss with the remaining grated ginger and 1 tablespoon harissa.
- Fill the squash with couscous and a good helping of vegetables.
- Top with a dollop of vegan yogurt sprinkled with za'atar, olive oil, and a side of harissa paste. Serve with lemons or lime wedges to squeeze on top.
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