Couscous with Pomegranates in an Acorn Squash Bowl

Vegan Gluten-free Couscous with Pomegranates in Acorn Squash Bowl on Elegant Fall Place Setting
Lovely for Thanksgiving, Rosh Hashanah, or another autumnal occasion, these edible bowls are beautiful and unique. Vegan, gluten-free, and presented in Chefanie Tableware
  • 3 cups seasoned Couscous 
  • 1 cup pomegranate seeds 
  • 4 Acorn Squash
  • Olive Oil
  • 1 T Salt 
  • Preheat oven to 400F 
  • Using a serrated knife, slice off the top of the acorn squash. If it's too hard to cut through, you can warm in the microwave for 45-60 seconds 
  • Remove and discard all seeds
  • Rub the inside of the squash with olive oil and salt
  • Roast for 40-50 minutes or until tender 
  • Combine the couscous with pomegranate seeds. Warm. 
  • Spoon heaps of the couscous mixture into the squash. 
  • Serve, and enjoy.

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