Cranberry Butternut Squash Couscous

This delicious fall or winter couscous dish marries roasted fresh cranberries and butternut squash and features aromas of lemon and thyme.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 451 Calories

Ingredients

• 1 tablespoon white sugar
• 4 tablespoons lemon juice
• ¼ teaspoon ground black pepper
• 2 teaspoons olive oil
• ⅓ cup diced celery
• 2 teaspoons chopped fresh thyme
• 2 tablespoons olive oil, divided
• 2 cups fresh cranberries
• 1 teaspoon salt, divided
• 1 lemon, zested
• 1 (10 ounce) box couscous
• 4 cups peeled and diced butternut squash

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.

Step 3

Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.

Step 4

Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.

Step 5

Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.

Step 6

Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.