Fall Couscous Salad

Taken with the Manual app on the iPhone 6 (ISO 100, 1/60, AWB)

Taken with the Manual app on the iPhone 6 (ISO 100, 1/60, AWB)

While it's still very, very warm here in Northern California, it IS Fall and we all want to start eating Fall foods! (And wearing boots & scarves, but I digress.)

I had some friends over last night and couldn't decide what to make. I had couscous, not the pearl type - which I love - but just regular, and wanted to do something with it. I found a recipe that said to add butternut squash, which luckily, I had. I created this...

Fall Couscous Salad

  • 1 cup couscous
  • 1 cup water
  • 1 package frozen, cubed butternut squash
  • 1/2 cup dried cranberries
  • 2 tbsp olive oil
  • 3 tbsp dried, rubbed sage (fresh sage would work of course)
  • 2 tbsp red wine vinegar
  • Sea salt to taste
  • Fresh ground pepper to taste

Bring water to a boil. Add couscous, stir immediately, remove from heat, cover and wait 4-5 minutes. Fluff with a fork.

Microwave butternut squash per the package directions. Set aside.

"Dressing": Grab a mug (seriously, a mug. A stemless wine glass works really well too.) Add olive oil, red wine vinegar, 1 tbsp of the sage, sea salt and pepper. Whisk vigorously with a fork. 

Add "dressing" to the couscous. Couscous sucks up liquid like pancakes suck up syrup. You can keep adding more dressing to the couscous to taste. You may need more sage & salt than you think you do. Add butternut squash, dried cranberries & extra sage.

I'll reiterate this one point - you may need to add more of the "dressing" ingredients for flavor. I'm not kidding when I say couscous sucks it up.

Enjoy Fall!