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.
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
- 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.
- 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.
- Saute onion in a skillet over Medium-High heat until translucent. Set aside and cool.
- In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1/2 - 1 tsp salt.
- In a large bowl, combine squash, couscous, onions, raisins, and nuts.
- Pour in the vinegar-oil dressing and stir to combine.
- Check seasoning and add more salt if needed. Can be served at room temperature or cold.