Winter Toasted Couscous Salad
From turtle66 14 years agoIngredients
- 2 cups couscous shopping list
- 3 cups water, plus additional shopping list
- 1 medium butternut squash, peeled, seeded, and cut into 1/2" chunks (about 4 cups) shopping list
- 2 T olive oil shopping list
- 1 fennel bulb, finely chopped (about 2 cups) shopping list
- 4 large shallots, finely chopped (about 2 cups) shopping list
- 1 cup dried cranberries shopping list
- 1 cup Black currants shopping list
- Dressing shopping list
- 3/4 cup olive oil shopping list
- 1/4 cup Sherry vinegar shopping list
- 1/4 cup apple cider vinegar shopping list
- 2 teaspoons sugar shopping list
- 1 Tablespoon salt shopping list
- 1 1/2 teaspoons black pepper shopping list
- 1 teaspoon sage shopping list
- 1 teaspoon parsley shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
People Who Like This Dish 4
- greekgirrrl Long Island, NY
- mystic_river1 Bradenton, Florida
- tinadc Cape Town, ZA
- kimmycat San Diego, CA
- misslizzi Philadelphia, PA
- crazeecndn Edmonton, CA
- turtle66 Sacramento, CA
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The Rating
Reviewed by 4 people-
Dried Cranberries and Black Currants??? SOLD!!!
misslizzi in Philadelphia loved it -
Really great recipe///thanks for the post.
mystic_river1 in Bradenton loved it
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