Butternut Squash and Cranberry Couscous

For our Christmas dinner, this was one of the side dishes I made to go with Cider-Glazed Baked Spiral Ham.  

This colorful and somewhat unusual side dish may be served hot or at room temperature for a fall-inspired salad.

BUTTERNUT SQUASH & CRANBERRY COUSCOUS

Yield:   Make 8 – 10 servings as a side dish or 7-8 as a salad

Ingredients:

• 4 cups peeled and diced butternut squash
• 1 Tbsp. and 1 tsp. olive oil, divided
• 1 tsp. salt, divided
• 1 tsp. black pepper, divided
• cooking spray
• 5 oz. pkg. dried cranberries
• 4 cups water, divided
• 10-oz. pkg.  couscous
• 2/3 cup sliced almonds
• 1/3 cup diced celery
• zest of 1 lemon
• 2 Tbsp. lemon juice

Directions:

1.  Preheat oven to 400*F.  Lightly spray a baking sheet with cooking spray.

2.  In a medium bowl, toss the butternut squash with 1 teaspoon olive oil , 1/4 tsp. salt and 1/4 tsp. pepper.  Place on baking  sheet and bake for 15 minutes or until tender.

Roasted squash with celery added. 

3.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for 1 minute, then drain.

4.  In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 Tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

5.  In a large pan or bowl, combine the couscous, squash, cranberries, celery and remaining ingredients.  Serve warm or allow to cool to room temperature before serving.

Cook the couscous and add the remaining ingredients.

Butternut Squash and Cranberry Couscous

SOURCE:   Vegetarian