Butternut Squash Cous-Cous Salad

Butternut Squash Cous-Cous Salad

By author Barry Sexton


  • 4 Cups butternut squash ( cut into 1/2’ pieces)
  • 1 cup onions ( peeled & diced small)
  • 2 1/2 Cups israeli cous-cous
  • 1 cup parsley (washed & minced)
  • 1/2 cup pine nuts (toasted)
  • 1 cup Craisins
  • 1/2 cup dried apricots (thinly sliced)
  • 2 lemons (grated & juiced)
  • 2 Granny Smith apples (peeled, cored & cut into ½” pieces)
  • 1/8 Tsp ground cinnamon
  • 1 cinnamon stick


Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in oven 15 minutes, or until squash is just tender, cool slightly and transfer to a large bowl.
Cook onion in 2 tablespoon olive oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until soft or beginning to turn golden. Add to squash.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat. Add grated lemon peel and juice, parsley, pine nuts, apricots, craisins, apples, ground cinnamon, and salt to taste. Gently toss to combine.
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