Butternut Squash and Cranberry Couscous Recipe

Butternut Squash and Cranberry Couscous Recipe

  • 4 cups peeled and diced butternut squash
  • 1 teaspoon Carlini 100% Pure Olive Oil
  • 1 teaspoon Stonemill Essentials Iodized Salt, divided
  • 1 teaspoon Stonemill Essentials Ground Black Pepper, divided
  • 5 ounces Southern Grove Dried Cranberries
  • 4 cups water, divided
  • 1 tablespoon Carlini 100% Pure Olive Oil
  • 10 ounces Reggano Original Couscous
  • 2/3 cup Southern Grove Sliced Almonds, toasted
  • 1/3 cup diced celery
  • 1 lemon, zested
  • 4 tablespoons lemon juice
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake for 15 minutes or until tender.
  3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
  4. In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.
  5. In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.
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