Kabocha and Fennel over Couscous with Orange

Name: Kabocha and Fennel over Couscous with Orange
Yield: Serves 4 as a main course
Ingredients: 1¼ teaspoons kosher salt; 1 tablespoon sugar; About ½ tablespoons minced ginger; 1 large garlic clove, minced; 2 tablespoons butter; 1 medium onion; 1 fennel bulb with fluffy greens (about 1½ pounds); 1½ pounds kabocha squash; 1¼ cups whole-wheat couscous (substitute white, if preferred); 1¾ cups water (for couscous); 1¾ cups water (for couscous); Big pinch of saffron; Lemon juice; ½ teaspoon fennel seeds; 2 juicy oranges (preferably organic), well scrubbed

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

“Kabocha couscous” sounds cute and tastes wonderful, but another sweet, relatively dry squash—such as Buttercup or Baby Blue Hubbard (you’ll need just half)—will serve as well. For a tart, creamy variation on this main dish, stir 16 cup yogurt into the squash when you serve it.

Ingredients

1½ pounds kabocha squash
1 fennel bulb with fluffy greens (about 1½ pounds)
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Main course
Vegetarian

Method

Cut kabocha into large pieces, as convenient (if necessary, for