Ingredients35 m servings
- Preheat oven to 400 degrees F.
- 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.
- In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
- 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.
- 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
ReviewsRead all reviews 7
A great dish to bring to a Thanksgiving dinner - it can be made ahead and travels well. With some minor changes, this recipe would rate 5 stars. Next time I'll reduce the water by the amount o...
This was an interesting blend of flavors. Surprisingly, my boyfriend liked it best. I used fresh cranberries that I cooked down a bit in sugar and water, and used dried lemon peel and bottled le...
I cooked the couscous in 2 cups broth for more flavor, added some mushrooms that needed to be used, and only added the juice from the lemon I zested. We really enjoyed this. Good both warm an...
I thought this was really good but I modified a few things -added 1/3 cup finely diced onions -bag of glazed walnuts (crushed) instead of almonds. Tasty contrast with tart lemon juice -1/2 cup...
I accidentally used quinoa instead of couscous but it turned out great! Very quick and easy!
I think every oven is different but check on the squash right after the 15 minutes. Mine was still hard even though I added 10 more min on 450F. Yummy and healthy recipe!