Winter Toasted Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The combination of soft nutty couscous, savory fennel, and sweet cranberries creates a hearty and delicious dish. from phoo- Ingredients:
2 cups couscous |
3 cups water, plus additional |
1 medium butternut squash, peeled, seeded, and cut into 1/2 chunks (about 4 cups) |
2 t olive oil |
1 fennel bulb, finely chopped (about 2 cups) |
4 large shallots, finely chopped (about 2 cups) |
1 cup dried cranberries |
1 cup black currants |
dressing |
3/4 cup olive oil |
1/4 cup sherry vinegar |
1/4 cup apple cider vinegar |
2 teaspoons sugar |
1 tablespoon salt |
1 1/2 teaspoons black pepper |
1 teaspoon sage |
1 teaspoon parsley |
Directions:
1. Place butternut squash in a medium pot over high heat and cover with water. Bring the water to a boil, then reduce heat to maintain a simmer, and cook until squash is tender, about 10 minutes. Once squash is finished cooking, drain the excess liquid.
2. Bring 3 cups of water to a boil in a pot or kettle. While the water is coming to a boil, add couscous to a large dry pan (with no oil or liquid) and stir until the couscous become aromatic and begins to turn a light brown color. Once the couscous starts to turn light brown, turn off the heat. Place the couscous into a large casserole pan and pour 3 cups of boiling water over the couscous. Stir to make sure the couscous is evenly moistened, then immediately cover the casserole with a lid or plastic wrap. Let the couscous steam for 10 minutes without disturbing the cover. After 10 minutes, remove the cover and fluff the couscous with a fork.
3. Place a large skillet (you can use the same one you toasted the couscous in) over medium heat. Add olive oil, fennel, and shallots. Saute until the vegetables are soft and translucent, about 8 minutes.
4. Mix all of the dressing ingredients together, then drizzle over the hot couscous. Stir with a fork until the dressing is evenly distributed. Add the fennel and onion mixture, along with the butternut squash, dried cranberries, and black currants to the couscous. Mix everything together gently, taste and adjust salt and pepper as necessary. Serve hot or cold.
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