Simple but tasty menu Cranberry Butternut Squash Couscous :: So Tasty
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| Cranberry Butternut Squash Couscous |
"A first rate fall or iciness dish! Serve at room temperature."
Ingredients :
- 2 cups fresh cranberries
- 2 tablespoons olive oil, divided
- 1 tablespoon white sugar
- 2 teaspoons chopped sparkling thyme
- 4 cups peeled and diced butternut squash
- 1 teaspoon salt, divided
- 1/four teaspoon ground black pepper
- 1 (10 ounce) container couscous
- 1/three cup diced celery
- 4 tablespoons lemon juice
- 1 lemon, zested
- 2 teaspoons olive oil
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 55M |
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- Preheat oven to four hundred stages F (two hundred ranges C).
- Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
- Arrange butternut squash into a single layer on a separate baking sheet. Coat flippantly with 1/4 teaspoon salt and pepper.
- Bake cranberries and squash in the preheated oven till cranberries are softened and gently browned and squash is soft, 15 to 20 mins.
- Bring water to a boil in a saucepan; add 1 tablespoon olive oil and half teaspoon salt. Remove from warmness and stir in couscous. Cover saucepan and let stand until water is absorbed absolutely, approximately five mins. Fluff couscous with a fork; permit cool for 10 minutes greater.
- Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the final 2 teaspoons olive oil and 1/four teaspoon salt in a bowl.
Notes :
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