Roasted Squash with Spiced Couscous from The Weeknight Cook by Brigit Binns

Ingredients

• Golden Delicious apple, ½, cored and chopped
• Dried currants, 2 tablespoons
• Green (spring) onions, 2, white and green parts, finely chopped
• Ground ginger, ¼ teaspoon
• Sliced (flaked) almonds, 3 tablespoons, toasted
• Ground cinnamon, ½ teaspoon
• Acorn squash, 2, each 1¼ lb (750 g), halved and seeds removed
• Salt and freshly ground pepper
• Vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased
• Olive oil, 2 teaspoons
• Instant couscous, ¾ cup (4½ oz/140 g)