Sunday before the “Frankenstorm” was supposed to hit the east coast, I decided to make this recipe for vegan moroccan stuffed squash.
It was my first time making couscous, and it turned out surprisingly well! The entire process was long and drawn-out, though. There were so many ingredients involved, including golden raisins (which I didn’t have and missed from childhood), chopped nuts, and turmeric powder. I also didn’t have vegetable broth and substituted water instead, but it didn’t seem to make a difference.
Not bad for a new venture into non-Chinese/American style food!
Final result – garnished with fresh parsley!