Israeli Couscous and Fall Vegetable Stuffing

• 1 small acorn squash (about 1 1/2 pounds), halved and seeded
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 small turnips, peeled and cut into 1/2-inch cubes
• 1 celery root, peeled and cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 3/4 cup finely chopped shallots
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon hot smoked paprika
• 10 ounces Israeli couscous (about 2 cups)
• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1 fresh bay leaf
• 2 tablespoons chopped fresh thyme
• 1/2 cup golden raisins
• 1/2 cup sliced almonds with skins, toasted
• 1/4 cup chopped fresh flat-leaf parsley

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

acorn, extravirgin olive oil, salt, celery root, unsalted butter, shallots, ground coriander, ground cumin, hot smoked paprika, couscous, chicken, bay leaf, thyme, golden raisins, almonds, parsley

Taken from www.epicurious.com/recipes/food/views/israeli-couscous-and-fall-vegetable-stuffing-392830 (may not work)