-
1
Preheat the oven to 400F (375 if using convection roast). Line 1 large and 1 small rimmed baking sheet with parchment. (the red pepper takes less time to roast and needs it's own baking sheet.)
-
2
Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of Ras al Hanout and about 1/4 tsp of fresh ginger. Place face down on the large baking sheet.
-
3
Toss parsnips and carrots with olive oil, salt and pepper. Arrange in a single layer next to the squash. Toss the red pepper with olive oil and salt, place on the small baking sheet. The red pepper will roast for 12-15 min and the other vegetables need about 20-25 minutes, stirring them around halfway through the cooking process.
-
4
While the vegetables are roasting, prepare the couscous (adding a pinch of saffron if using) according to package instructions (usually about 5 min) and toast the slivered almonds in a dry pan on the stovetop (3-5 min).
-
5
Once the couscous is done, stir in some olive oil, 1 tsp za'atar, the diced scallions, toasted sesame seeds, almonds and fresh dill. Season with salt to taste.
-
6
Once the vegetables are done, place the carrots, parsnips and red pepper in a bowl and toss with the remaining grated ginger and 1 Tbs Harissa.
-
7
Fill the squash with couscous and a good helping of vegetables.
-
8
Toppings should include: a side of labneh or thick Greek yogurt sprinkled with za'atar and olive oil and side of Harissa paste. Lemons or lime wedges to squeeze on top.
