Couscous Salad With Butternut Squash And Cranberries Food

RECIPE: COUSCOUS SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Arrange a rack in the middle of the oven and heat to 425°F. Place the squash cubes and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with a big pinch of salt, and toss to combine. Spread into an even layer.
• Roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Set aside to cool before combining with other ingredients.
• Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.
• Heat 1 tablespoon of the oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and a big pinch of salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer.
• Whisk the vinegar, remaining 2 tablespoons oil, zest, coriander, cinnamon, nutmeg, cumin, and 1/2 teaspoon of salt together in a large bowl. Add the squash, onions, couscous, garbanzo beans, and drained cranberries. Gently stir to combine. Sprinkle with the goat cheese and gently fold them into the salad. Taste to check seasoning and add salt if needed. Serve at room temperature or cold.

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

COUSCOUS SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Pre-heat oven to 425°F
• Toss the squash cubes and the onion slices with a bit of olive oil and salt.
• Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
• Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
• Drain before combining with the other ingredients.
• Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
• Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
• In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
• Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
• Pour the dressing over the salad and stir to combine.
• Taste to check seasoning and add salt if needed.