Apple Couscous Dish

Seasonal - Fall / Sides

Couscous with Butternut Squash, Apple, and Cranberry

6 servings

Prep time: 15 minutes | Cook time: 50 minutes

Diet Style

HF
LF
LS
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Vegetable Peeler
  • 2 Large Mixing Bowls
  • Baking Sheet
  • Medium Saucepan
  • Wooden Spoon
  • Small Mixing Bowl
  • Whisk

Ingredients

  • 1 cup butternut squash, cubed and roasted*
  • 6 tablespoons olive oil (separated into 2 tablespoon portions)
  • 2 cups Israeli couscous
  • 3 cups low-sodium vegetable broth
  • ¼ cup parsley, chopped
  • 1½ tablespoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 medium granny smith apple, diced
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds (raw or roasted and unsalted)
  • 4 tablespoons apple cider vinegar
  • Zest of one orange
  • 1 tablespoon fresh orange juice
  • 2 tablespoons pure honey
  • Kosher salt and pepper to taste

Directions

  1. Preheat oven

    Preheat oven to 350 degrees.

  2. Cut butternut squash

    Cut butternut squash in half, carefully peel and remove seeds, and dice into 1-inch cubes.

  3. Add olive oil and season with salt and pepper

    Toss squash in a large mixing bowl with 2 tablespoons of olive oil, and season with salt and pepper.

  4. Roast

    Place squash on a baking sheet, and roast in the oven for 30-45 minutes until squash is soft, but not mushy. Set aside. (You should be able to easily pierce with the tip of a sharp knife).

  5. Heat olive oil in pan

    While the squash is roasting, heat 2 tablespoons of olive oil in a medium saucepan on medium-high heat.

  6. Add couscous

    Add the couscous and cook, stirring occasionally with a wooden spoon until sightly brown, about 3 to 5 minutes.

  7. Add vegetable broth

    Add the vegetable broth, and bring to a boil

  8. Simmer

    Reduce heat and simmer for 10 minutes, or until the liquid has fully evaporated.

  9. Toss in additional ingredients

    Transfer the cooked couscous to a large bowl. Toss in parsley, rosemary, thyme, apple, dried cranberries, squash, and pumpkin seeds.

  10. Whisk vinaigirette

    In a small bowl, whisk together the vinegar, orange zest, orange juice, honey, salt, and pepper. Slowly whisk in 2 tablespoons of olive oil until fully combined.

  11. Pour and toss

    Pour the vinaigrette over the couscous and toss to coat evenly.