Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Spread 1 pound ground chicken in a shallow bowl, sprinkle with 1 1/4 teaspoons Morton kosher salt, and mix gently. Let stand for 10 minutes while you prepare the vegetables.

2. 2.

   Halve 1 medium organic delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons. Toss the prepared squash with 1 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread on a baking sheet.

3. 3.

   Halve 6 ounces cherry tomatoes, mince 2 cloves garlic, and juice 1 lemon to yield about 2 tablespoons juice. Keep each prepared ingredient separate.

4. 4.

   Roast the squash for 22–25 minutes, turning once, until tender and browned at the edges. Prepare the couscous and chicken while it roasts.

5. 5.

   Bring 3/4 cup water to a boil in a small saucepan. Stir in 1/2 cup dry couscous and 1/8 teaspoon Morton kosher salt. Cover, remove from the heat, and let stand for 5 minutes; then fluff with a fork.

6. 6.

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the presalted chicken and break it into small crumbles. Cook for 7–9 minutes, until browned and the largest crumbles reach 165°F. Stir in the minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes; cook for 1 minute, then stir in 1 tablespoon lemon juice.

7. 7.

   Toss the halved tomatoes with 1/4 teaspoon Morton kosher salt and 1 tablespoon lemon juice.

8. 8.

   Divide the couscous between two bowls. Spoon the chicken alongside it, add the roasted squash and tomatoes, and serve.

Want more detail? See the temperature guide.