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Wednesday, October 27, 2010

Butternut Squash Couscous Salad

You could easily call this recipe Fall in One Mouthful.  Seriously, it's so deliciously on point with the flavors of fall and this time of year.

I absolutely loved the flavors in this dish.  I love the colors too!  I used a tri-color couscous which made the dish even prettier, but you can easily make it with a regular couscous or WW couscous.  I ate this on the side of some maple-glazed salmon (recipe is coming later this week).  Then, I also ate it for lunch the next day and for dinner that night.  So good.  This is definitely a side dish to consider for your Thanksgiving spread.

The original recipe called for one can of garbanzo beans, but I left them out.  I also used raisins instead of cranberries and added about 1/2 cup of pecans.  If you are looking for a cheese, I would think that some goat cheese would taste very good in the salad.
Butternut Squash Couscous Salad
adapted from Erin's Food Files
Yield:  5 servings
  • 1 medium butternut squash, peeled and cut into 1-inch chunks
  • 1 cup uncooked couscous
  • 1 cup water
  • 1 onion, diced
  • 4-5 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • Zest of one orange
  • 1/2 tsp coriander
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp cumin
  • 1-2 tsp salt - to taste
  • 1/2 - 2/3 cup raisins or dried cranberries
  • 1/2 - 2/3 cup pecans or walnuts, optional
  1. Preheat oven to 400 degrees F.  Toss squash with some olive oil and spread on a baking sheet.  Roast, stirring occasionally, until tender - about 30 minutes.  Allow to cool before combining with other ingredients.
  2. Cook couscous according to package directions (normally this involves bringing 1 cup of water, some salt and olive oil (optional) to boil, stirring in the couscous, covering the pot, removing the pot and letting sit for about 4-5 minutes).  Once cooked, fluff with a fork and set aside.
  3. Saute onion in a skillet over Medium-High heat until translucent.  Set aside and cool.
  4. In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1/2 - 1 tsp salt.
  5. In a large bowl, combine squash, couscous, onions, raisins, and nuts.
  6. Pour in the vinegar-oil dressing and stir to combine.
  7. Check seasoning and add more salt if needed.  Can be served at room temperature or cold.

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