Curried Cous Cous with acorn squash

If you have not noticed, measuring ingredients is not something I do often.  I will either eye or literally use measurements such as "handful" and "a little bit".  Most times this works out perfectly fine but there is one exception...that is turmeric.  A smidgen too much and the meal is destroyed and I am completely guilty of ruining perfectly good dishes with the measurement of "that seems right".  Well lesson learned.  Tonight I dusted off the measuring spoon and scooped out 1/2 tsp of the delightful yellow powder.
As a note, turmeric has crazy amount of health benefits including being a potential cancer fighting agent, aid in fat metabolism (weight loss agent), antiseptic/antibacterial agent and even a depression treater!

Tonight I went light, easy and vegan.  The result a healthy Israeli cous cous with acorn squash (Drumlin Farm), golden raisins, onion and walnuts.  Quick, flavorful, textured and filling...overall a wonderful Sunday evening meal.  I added a side of broccolini (Kimball Farm) for some greens..

I steamed the broccolini..simple.

Put the acorn squash in the oven at 350 and let it cook until tender.  I took the skin off first this time..once done, cube into bit size pieces.

The lightly coated the bottom of a pan with sesame oil (just enough to barely cover the pan).  Add 1/2 cup of cous cous and cooked over medium heat until the cous cous was lightly browned.  Add some warm water..just enough to cover the cous cous...it will evaporate very fast.  After the water is gone, add about 1 cup of water and let it cook on a low-med heat.
Just before the cous cous is done add onion (not much..1/3 cup) and let it cook together for a few minutes.  Add  more water (less than 1/3 cup), handful of golden raisins (or cranberries!), squash, 1/2 tsp of turmeric and a pinch of salt. Blend together and cook until the water is gone.  Mix in walnuts and serve..

Here you go..