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Recipe by: axinie
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See below ingredients and instructions of the recipe
1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
-- thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved
-- seeded
1/4 c Pecans, toasted chopped,
-- optional
Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan pour over the
couscous. Cover set aside until the juice is absorbed. This will
take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom maple syrup.
Set aside.
Steam squash halves until tender, about 15 minutes. Drain place on
a baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture bake for 20 minutes. Top with pecans serve.
"Vegetarian Gourmet" Winter, 1995
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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