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

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.