Roasted Acorn Squash with Coconut Cilantro Couscous

4 acorn squashes
1/2 cup light coconut milk
1/2 cup vegetable broth
1/2 cup water
1/4 cup Tamari
1/4 cup balsamic vinegar
1 tablespoon agave
olive oil

*Pre-heat oven to 375 degrees F
*Add all liquids to baking dish, mix
*Cut acorn squash in half, remove seeds and strings, sprinkle salt/pepper, rub the inside of each half with 1 teaspoon of olive oil; add to baking dish flesh side down
*Roast for 45 min to 1 hour, or until fork tender

Coconut-Cilantro Couscous

1/2 cup vegetable broth
1/2 cup light coconut milk
1 cup whole wheat couscous
1 large bunch cilantro
2 tablespoons olive oil

*Blend broth, coconut milk, and cilantro in the blender
*Add to medium saucepan with olive oil, salt, and pepper
*Heat just to a boil
*Stir in couscous, cover, remove from heat, let stand for at least 5 minutes
*Fluff and serve