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Cran Cherry Couscous Stuffing

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American, Morrocan, Southern
Keyword Air Fryer, Bacon, couscous, Instant Pot, pecan, squash
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Jennifer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Air Fryer


  • 2 Delicata Squash Halved, Seeded
  • 3 tbsp Rosemary Infused Olive Oil 1 tbsp for squash, 2 tbsp for couscous
  • 2 cloves Garlic Minced
  • 1 medium Vidalia Onion Diced
  • 2 cups Israeli Couscous
  • 4 tbsp Thyme, Fresh removed from stems
  • 2 1/2 cups Chicken Stock
  • 5 oz Ocean Spray Cran Cherries
  • 5 oz Applewood Bacon Pre Cooked, optional
  • 3 oz Pecan Pieces, optional
  • 1 cup Shaved Parmesan Cheese
  • 1 Lemon Zested, Juiced


  • Halve your delicata squash and light season with salt, peper and a drizzle of olive oil. Roast in your Ninja Air Fryer at 350 degrees for 15 minutes. Check half way through to make sure they are not over cooking or burning.
  • Add 2 tbsp olive oil in Instant Pot on the saute setting.
  • Add in your garlic, onion and Israeli couscous with a pinch of salt. Stirring until onions are softened and couscous is lightly toasted 2-3 minutes.
  • Stir in 2 1/2 cups of stock, thyme, lemon juice and zest and cranberries.
  • Seal and set you Instant Pot to cook at manual high pressure, for 8 minutes.
  • Quick vent and stir in your cream cheese, bacon, and pecan halves immediately.
  • Place stuffing into the roasted halves of the delicata squash and top with Parmesan cheese.
  • Bake at 390 degrees for 10 minutes in the Ninja Air Fryer.
  • Reserve any extra couscous to make a serving bed for the stuffed squash, keep warm in your Instant Pot until the squash are done baking.