August 15th, 2017
From The Pumpkin Cookbook, by Edith “DeeDee” Stovel
Microwave the chunks of pumpkin on high for 5 minutes, or until almost tender.
When cool enough to handle, peel the pumpkin, and coarsely chop enough to make 2 cups. Store the remainder in the refrigerator for up to a week or in the freezer for up to 3 months.
Heat the olive oil in a large skillet over medium heat. Add the couscous and cook for 2 to 3 minutes, until the couscous browns a bit. Add the apple juice, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the liquid is absorbed and the couscous is almost tender, stirring occasionally. Add the pumpkin and cook for 1 to 2 minutes longer, stirring to blend the flavors and color.
Transfer the couscous to a large bowl, sprinkle with the salt, and cool slightly. Toss with the parsley, cranberries, fennel, and onion. Stir in the grapeseed oil and vinegar. Season with a few grinds of pepper. Taste and add more salt, if desired. Serve at room temperature.