Autumn Couscous Salad
Ingredients
-
1½
cups
Israeli or Pearl couscous
-
1
tablespoon
olive oil
-
2
tablespoons
shallot, diced
-
1
cup
fennel bulb, diced
-
2½
cups
butternut squash, peeled, seeded and diced
-
3
tablespoons
fresh sage, chopped
-
¾
cup
dried cranberries
-
½
cup
dried currants
-
1½
cups
apple juice
-
¼
cup
canola oil
-
3
tablespoons
red wine vinegar
-
to taste
kosher salt and pepper
-
1
tablespoon
parsley, chopped
Instructions
- 1. Boil water in a medium saucepan, add couscous, and cook until al dente for about 8 minutes. Drain and set aside to cool.
- 2. Heat olive oil in a large sauté pan over medium-high heat. Add shallot and cook for 1 minute.
- 3. Add diced fennel and cook for another 5 minutes until softened.
- 4. Add butternut squash, sage, cranberries, currants, and apple juice. Cook for 15 minutes until the squash softens and most of the juice cooks down. Season with salt and pepper.
- 5. Transfer the mixture to the bowl with couscous, reserving ¼ cup of apple juice.
- 6. In a small bowl, mix the reserved apple juice, canola oil, red wine vinegar, and additional salt and pepper to taste. Combine with the couscous and parsley.
- 7. Let the salad sit at room temperature for about 30 minutes before serving to allow flavors to meld.
Nutrition Facts (estimated)
Servings
6-8
Calories
402
Total fat
13g
Total carbohydrates
69g
Total protein
7g
Sodium
32mg
Cholesterol
0mg
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