Israeli Couscous Salad with Butternut Squash and Cranberries
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 ½ cup Israeli (or pearl) couscous
  • 1 cup dried cranberries
  • ¼ small yellow onion, finely chopped
  • ½ cup apple juice or apple cider
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons apple cider vinegar
  • 1½ teaspoons packed brown sugar (light or dark will work)
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons kosher salt, plus more for seasoning
  • 1 tablespoon canola oil
  • 1 small butternut squash, peeled, seeded and cut into ¼-inch cubes (about 3 cups)
  • 1 tablespoon parsley, chopped
Instructions
  1. In a large heatproof bowl, combine the couscous with the cranberries and onion. Set aside.
  2. In a medium saucepan set over medium-high heat, combine apple juice or cider, olive oil, apple cider vinegar and water. Add sugar, mustard and salt; bring the mixture to a boil, whisking consistently to combine.
  3. When the liquid reaches a rolling boil, pour it over the couscous mixture, stir to combine and cover tightly with plastic wrap for 10 minutes.
  4. Then, in the same medium cast-iron skillet, warm the canola oil over medium-high heat. Add the squash and cook, stirring occasionally, until it becomes browned and is cooked through, about 8 minutes. You should be able to easily puncture or mash with a fork once it is done. Season to taste with salt and pepper, as desired. Remove the plastic wrap from the bowl of couscous and stir in the butternut squash and parsley. Season to taste with salt and pepper, and serve warm or at room temperature.
Recipe by In Good Taste at http://ingoodtaste.kitchen/the-year-of-saying-no-recipe-israeli-couscous-with-butternut-squash-and-cranberries/