Cranberry Butternut Squash Couscous

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

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.

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

Categories

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