Israeli couscous and fall vegetable stuffing
Instructions:
- Preheat the oven to 375ï€ F. Drizzle the squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.
- Meanwhile, toss the turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on the baking sheet with the squash. Continue roasting, stirring once or twice, until the vegetables are tender and golden brown, about 30 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a medium saucepan over medium heat until the butter is melted. Add the shallots; cook until softened, about 3 minutes. Stir in the coriander, cumin, and paprika; cook until fragrant, about 1 minute.
- Stir in the couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until the couscous is tender but al dente and the liquid is absorbed, about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.
- Peel the squash; cut the flesh into 1/2-inch cubes. Stir together the couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in the turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165ï€ F.