Couscous Salad
with Butternut Squash, Oranges and Cranberries
Sweet, tart, hearty and colorful - all things we love about our new butternut squash and cranberry couscous salad! This couscous salad is bold and bursting with the deep flavors of roasted squash and onion, along with the sweet and tart notes of dried cranberries, orange segments and orange zest. Enjoy a great new dish that will have you coming back for seconds!
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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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