Coryanne from our Kitchen Council is taking us to North Africa with some fantastic spices in this one-dish meal. We hope you enjoy!
Over the last few years you may have noticed my passion for spice – whether it be adding smoked cinnamon to my pear crumble or ground ginger to my smoothies, I love it when fresh food plays with heat and aroma. Of all my family meals, there is no better love letter to spice than this Roasted Harissa Apple and Squash dish served with Israeli Couscous. It brings bold flavor, a heat that radiates only if you are generous with the spice and a sweetness that fragrances every bite thanks to Piñata® apples. It is a simple and healthy one-dish meal but does require undivided attention at the end while you prepare the spinach, couscous and skillet at the same time.
The sweetness of the apple, the nuttiness of the squash, the bitter green of the spinach and the soft bursts of creamy goodness from the couscous were meant for Harissa. When selecting your Harissa, look for the best quality ground spice you can find, as it will have the bright bouquet of aroma that is needed to make this dish come alive.
From my kitchen to yours, may all your dinners make your taste buds dance like this one does.
Roasted Harissa Apples and Squash with Israeli Couscous and Fried Spinach
Number of Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Level of Difficulty: Easy
- 2 cups chopped Piñata® apples
- 2 1/2 cups of chopped Spanish onion
- 3 garlic cloves, minced
- 3 cups of butternut squash, chopped
- 1 1/2 cups of canned chickpeas, rinsed and drained
- 2 tbsp of fresh lemon juice
- 2-3 tbsp of ground Harissa
- 2 cups of fresh spinach
- 1/3 cup of olive oil
- 1 tsp of salt
- 1 1/2 cups of Israeli couscous
- Preheat the oven to 400F and place your cast iron skillet in the center of the oven.
- Chop the Piñata apples, butternut squash and onions so that they are all the same size to ensure even cooking.
- Add 2 minced garlic cloves, salt, Harissa and olive oil to a large mixing bowl and whisk together until blended, and then add the chopped onions, apples and squash and stir until they are all lightly coated. For a deeper spice and color add the third tablespoon of spice and stir together again to evenly blanket the ingredients before tossing on to the cast iron pan that has been warming in the oven.
- Place the skillet back into the oven, uncovered, and cook for 30 minutes before turning the heat to 425F and adding the chickpeas.
- While the skillet roasts, cook the Israeli couscous according to the package directions, taking care to brown as directed to bring out the flavor of the couscous.
- Drizzle a bit of olive oil onto a hot frying pan and add the remaining garlic before tossing on the spinach. Turn frequently and cook for 2-3 minutes or until just before cooked to ensure it keeps it shape and does not over cook in the cooling process.
- If the skillet browns before the others are done, remove from the oven and cover to ensure that it remains warm.
- Fold the spinach into the couscous and then layer it onto a serving tray to act as the base of your dish. Then top with the skillet ingredients and serve while hot.
Categorized in: Recipes