Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.36 Kcal (2685 kJ) | ||
| Calories from fat | 272.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.29g | 47% | |
|---|---|---|---|
| Sodium | 1204.4mg | 50% | |
| Potassium | 669.69mg | 14% | |
| Total Carbs | 84.78g | 28% | |
| Sugars | 21.96g | 88% | |
| Dietary Fiber | 8.46g | 34% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 2.6mg | 15% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 157.16 Kcal (658 kJ) | ||
| Calories from fat | 66.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 47% | |
|---|---|---|---|
| Sodium | 295.13mg | 50% | |
| Potassium | 164.1mg | 14% | |
| Total Carbs | 20.78g | 28% | |
| Sugars | 5.38g | 88% | |
| Dietary Fiber | 2.07g | 34% | |
| Protein | 2.73g | 22% | |
| Vitamin C | 11.5mg | 78% | |
| Iron | 0.6mg | 15% | |
| Calcium | 24.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Sweet and Sour Bean Salad
Green beans, rinsed and drained and 13 more.. -
Roasted Cauliflower and Mushrooms
Head cauliflower , broken into flowerets and 11 more.. -
Israeli Couscous Salad
Olive oil, Shrimp, peeled & deveined and 14 more.. -
Curried Couscous
Couscous, Unsalted butter, Boiling water, Plain yogurt and 12 more.. -
Curried Couscous Salad
Couscous, Unsalted butter, Boiling water, Plain yogurt and 12 more.. -
Couscous Chickpea Salad With Ginger Lime Dressing
Water, Cucumber, Couscous, Raisins, Turmeric, Tomato and 11 more.. -
Grilled Chicken Salad With Cherries
Olive oil, Skinned, boned chicken breast halves, Salt and 14 more.. -
Italian Cabbage Salad
Dressing, Canola oil, Tarragon vinegar, Lemon juice and 6 more.. -
Curried Couscous Salad
Instant couscous, Boiling water, Curry powder, Olive oil and 4 more.. -
Gingered Butternut Squash Soup
Butternut squash, peeled and cubed (about 8 cups) and 11 more.. -
Thick & Chunky Tomato Sauce With Veggies (Crock Pot)
Olive oil, Onion, diced, Carrot, diced and 12 more.. -
Truffle Dressing/ Herb Salad
Olive oil, Truffle oil, White wine vinegar, Sugar and 7 more..
Also Try
-
-
-
-
Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
White-wine vinegar, Water, Dijon mustard, Minced shallot and 9 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
