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.