Autumn Couscous Salad

Name: Autumn Couscous Salad
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 -8 as a side dish
Ingredients: 8 ounces Israeli or pearl couscous; 1 tablespoon olive oil; 1 shallot; 1 fennel bulb; 2 ½ cups butternut squash; 3 tablespoons fresh sage; ¾ cup dried cranberries; ½ cup dried currants; 1 ½ cups apple juice; ¼ cup canola oil; 3 tablespoons red wine vinegar; kosher salt and pepper; 1 tablespoon parsley

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4.0

159 reviews

Good

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings
6 -8 as a side dish
Calories
402 kcal
Course
Salad
Cuisine
Mediterranean

Autumn Couscous Salad

Iris Warren

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This autumn couscous salad with butternut squash, fennel, dried cranberries, and sage makes a great light and healthy lunch, but would also make a great side dish.

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Ingredients

Servings

8 ounces Israeli or pearl couscous , about 1 ½ cups
1 tablespoon olive oil
1 shallot , diced, about 2 tablespoons
1 fennel bulb , diced, about 1 cup
2 ½ cups butternut squash , peeled, seeded and diced
3 tablespoons fresh sage , chopped
¾ cup dried cranberries
½ cup dried currants
1 ½ cups apple juice , (reserving ¼ cup of the cooked juice)
¼ cup canola oil
3 tablespoons red wine vinegar
kosher salt and pepper
1 tablespoon parsley , chopped

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Instructions

Bring water to boil in a medium size saucepan, add couscous and bring back to a boil then lower to medium and cook until al dente, about 8 minutes. Drain in a colander, but do not rinse. Set aside in a mixing bowl to cool.
Heat olive oil in a large sauté pan over medium high heat. Add the shallot and cook for 1 minute, stirring often. Add diced fennel and cook for another 5 minutes or until fennel softens. Add butternut squash, sage, cranberries, currants and apple juice and cook for 15 minutes or until butternut squash has softened and almost all of the apple juice has cooked down. Season with kosher salt and pepper.Transfer the mixture to the bowl with the couscous, reserving about ¼ cup of the apple juice for the vinaigrette.
In a small bowl, mix the reserved apple juice, canola oil, red wine vinegar and more salt and pepper to taste. Add to the coucous with the parsley and stir. Let coucous sit at room temperature for about 30 minutes for flavors to meld before serving. Add more sage if desired.

Nutrition Information

Show Details

Calories 402kcal (20%) Carbohydrates 69g (23%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Sodium 32mg (1%) Potassium 639mg (18%) Fiber 6g (24%) Sugar 26g (52%) Vitamin A 6319IU (126%) Vitamin C 19mg (21%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8 as a side dish

Amount Per Serving

Calories 402 kcal

% Daily Value*

Calories	402kcal	20%
Carbohydrates	69g	23%
Protein	7g	14%
Fat	13g	20%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Sodium	32mg	1%
Potassium	639mg	14%
Fiber	6g	24%
Sugar	26g	52%
Vitamin A	6319IU	126%
Vitamin C	19mg	21%
Calcium	96mg	10%
Iron	2mg	11%