Israeli Couscous With Butternut Squash And Cranberries Recipe

Name: Israeli Couscous With Butternut Squash And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butternut squash cubed; 2 cups Israeli couscous cooked and cooled; 1/3 cup dried cranberries; 1/3 cup fresh parsley chopped; 1/4 cup fresh mint chopped; 1 teaspoon orange zest; 2 teaspoons za'atar; 3 tablespoons canola oil; 1 tablespoon apple cider vinegar; 1/2 Orange; salt

Servings: persons

1 cup butternut squash cubed
2 cups Israeli couscous cooked and cooled
1/3 cup dried cranberries
1/3 cup fresh parsley chopped
1/4 cup fresh mint chopped
1 teaspoon orange zest
2 teaspoons za'atar
3 tablespoons canola oil
1 tablespoon apple cider vinegar
1/2 Orange
salt

1
Preheat oven to 350F.
2
Toss butternut squash with 1 tsp canola oil and 1 tsp za'atar in a large bowl. Season with salt and pepper. Arrange on a baking sheet and roast until tender & lightly browned, 25 to 30 minutes.
3
Whisk together 2 tbsp canola oil, apple cider vinegar, 1 tsp za'atar, orange juice and a pinch of salt and pepper. Set aside.
4
In a large bowl light toss Israeli couscous, cranberries, parsley, mint, orange zest and butternut squash. Pour over half the dressing, season with salt and pepper and taste. Adjust seasoning (with more dressing) if needed. Serve.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup butternut squash cubed, 2 cups Israeli couscous cooked and cooled, 1/3 cup dried cranberries, 1/3 cup fresh parsley chopped, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Couscous With Butternut Squash And Cranberries

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