I found it difficult to photograph this - something about the Israeli couscous looks a little icky in pictures...
But it tasted really good, and was incredibly easy, so here is the "recipe" (as usual, I don't remember any specifics...)
- a small pumkpin (the kind meant for eating, not carving)
- vegetable broth
- tart cherries
- anything else that sounds good (Carrie - I'm sure it would be good with some roasted root veggies thrown in at the last minute?)
I took the top off the pumpkin and emptied it (keeping the seeds for toasting, of course). I think I had the oven pretty hot, around 400 degrees. I put the pumpkin on a baking sheet, then poured hot vegetable broth inside, and stuck the pumpkin in the oven for awhile. When the pumpkin started to seem cooked, I added the couscous and the cherries, then cooked the pumpkin a while longer, until the couscous was done.
One pumpkin made enough for my dinner, and then lunch the next day. The pumpkin become really soft and savory cooked in the vegetable broth, and you can scoop bites of pumpkin out with the couscous. Yum!