Couscous Salad with Butternut Squash and Cranberries
- 1 medium (2 1/2 - 3 lb) butternut squash, peeled and cut into 1-inch pieces
- 1 onion, thinly sliced
- 1/2 cup dried cranberries
- 1 cup water
- 1 cup uncooked couscous
- 4-5 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Zest of one orange
- 1/2 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon cumin
- 1-3 teaspoons salt
- 1 can garbanzo beans, drained
- 3 oz goat cheese
- This recipe is vegetarian
- Produce
- Coriander (1/2 teaspoon)
- Cranberries, dried (1/2 cup)
- Cumin (1 teaspoon)
- Garbanzo beans (1 can)
- Medium (2 1/2 - 3 lb) butternut squash (1)
- Onion (1)
- Orange, Zest of (1)
- Condiments
- White wine vinegar (4 tablespoons)
- Cooking & Baking
- Cinnamon (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Salt (1 teaspoons)
- Pasta & Grains
- Couscous (1 cup)
- Drinks
- Water (1 cup)
- Dairy
- Goat cheese (3 oz)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 13, 2012 (1 year ago).
92 people saved this recipe.
