Couscous Salad With Butternut Squash And Cranberrie

Name: Couscous Salad With Butternut Squash And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cut into 1-inch pieces; 1 onion, thinly sliced; 1/2 cup dried cranberries; 1 cup water; 1 cup whole wheat couscous, uncooked; 4 -5 tablespoons white wine vinegar; 2 tablespoons olive oil; zest of one orange; 1/2 teaspoon coriander; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon cumin; 1 -3 teaspoon salt; 1 (15 ounce) can garbanzo beans, drained

Servings: persons

1 medium butternut squash, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1/2 cup dried cranberries
1 cup water
1 cup whole wheat couscous, uncooked
4 -5 tablespoons white wine vinegar
2 tablespoons olive oil
zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 -3 teaspoon salt
1 (15 ounce) can garbanzo beans, drained

1
Pre-heat oven to 425u00b0F
2
Toss the squash cubes and the onion slices with a bit of olive oil and salt.
3
Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
4
Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
5
Drain before combining with the other ingredients.
6
Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
7
Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
8
In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
9
Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
10
Pour the dressing over the salad and stir to combine.
11
Taste to check seasoning and add salt if needed.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium butternut squash, peeled and cut into 1-inch pieces, 1 onion, thinly sliced, 1/2 cup dried cranberries, 1 cup water, and more.

Yes, Couscous Salad With Butternut Squash And Cranberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous Salad With Butternut Squash And Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions