Butternut Squash & Cranberry Couscous

A fall-inspired Mediterranean salad.

Directions:

  1. Preheat oven to 400°.
  2. 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.
  3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. 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 bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

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)


Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes


Servings:
7