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Butternut Squash & Cranberry Couscous

 Butternut Squash & Cranberry Couscous
A fall-inspired Mediterranean salad. Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
7 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 4 cups peeled and diced butternut squash
  • 1 tablespoon + 1 teaspoon Carlini 100% Pure Olive Oil, divided
  • 1 teaspoon Stonemill Essentials Iodized Salt, divided
  • 1 teaspoon Stonemill Essentials Ground Black Pepper, divided
  • 5 ounces Southern Grove Dried Cranberries
  • 4 cups water, divided
  • 10 ounces Reggano Original Couscous
  • 2/3 cup Southern Grove Sliced Almonds, toasted
  • 1/3 cup diced celery
  • Zest of 1 lemon
  • 4 tablespoons lemon juice (about 2 lemons)

Directions

  • Preheat oven to 400°.
  • In a medium bowl, toss butternut squash with 1 teaspoon olive oil,
  • 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake
  • for 15 minutes or until tender.
  • In a small bowl, rehydrate the dried cranberries by combining with 2
  • cups hot water. Soak for one minute. Drain.
  • In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1

2 of 2

Butternut Squash & Cranberry Couscous (continued)

Directions (continued)

  • 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.
  • In a large bowl, combine the couscous, butternut squash, cranberries
  • and remaining ingredients. Serve at room temperature. Yield: 7
  • servings.