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
Ingredients

• 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

Instructions

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.