Couscous Salad
with Butternut Squash, Oranges and Cranberries
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INGREDIENTS
- 1 cup couscous
- 3 cups cubed butternut squash
- 1 yellow onion
- 1/2 cup dried cranberries
- 4 tablespoons white vinegar
- 3 tablespoons olive oil, divided*
- 1 orange
- 1/2 teaspoon coriander**
- 1/2 teaspoon nutmeg**
- 1 teaspoon cumin**
- 1 teaspoon cinnamon**
- 1 can garbanzo beans
- *not included
- **spice pack
- 1 teaspoon salt*
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INSTRUCTIONS
Prep: Line a baking sheet with parchment paper and preheat the oven to 425°F. Peel and slice onion. Zest the orange, remove the skin and cube into bite-sized pieces. Rinse and drain garbanzo beans.
Toss squash and onions with 1 tablespoon olive oil. Place on lined baking sheet and cook in oven until fork tender, about 20-25 minutes. Watch the onions so they don't burn.
Place dried cranberries in small bowl and cover with hot water until softened, about 5 minutes. Drain and set aside.
Place 1 cup of water in a small pot and bring to a boil. Add in the couscous, remove pot from heat, cover and let the couscous absorb the water until ready, about 10 minutes. Uncover, fluff with fork and let cool.
Whisk together 2 tablespoons olive oil, vinegar, orange zest, and spice pack of coriander, nutmeg, cumin, and cinnamon with 1 teaspoon salt.
Combine the dressing with the vegetables, cranberries, couscous, and garbanzo beans in a large mixing bowl. Serve at room temperature or cold. Enjoy!
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