Cous Cous Salad with Butternut Squash and Cranberries
Today’s Week of Cranberries recipe features dried cranberries again. I know I say this a lot, but when I saw this recipe pop up in my Google Reader, I knew I needed to make this recipe. It has some of my favorite flavors all in one bowl. Hubby and I absolutely love butternut squash. We can’t get enough of it. I’ve made risotto, bisque, pie, soup, chili, and even quesadillas with butternut squash! And we couldn’t get enough of this salad! I enjoyed it cold better than room temperature, but Hubby prefered it at room temp. Either way it’s delicious.
The combination of these flavors is great. When I was mixing up the salad, I thought the chickpeas seemed a bit off, but they were one of my favorites in the salad. They add a nice dimension of texture to the salad. The spices in the dressing are an amazing combination which enhances the fall flavors of this salad. The other great thing about this salad is how easy it is to throw together. I plan on bringing this as a side dish for a holiday potluck because you can definitely make it the night before.
Cous Cous Salad with Butternut Squash and Cranberries
Yield: ~5 servings
Ingredients:
1 medium butternut squash (or other hard winter squash), peeled and cut into 1-inch chunks - I used the pre-peeled and pre-cut butternut squash
3/4 cup uncooked cous cous
1 cup water
1 onion, diced
4-5 tablespoons white wine vinegar - I didn't have any, so I used 2 Tbsp red wine vinegar and 2 Tbsp white wine
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander - I left this out because I didn't have any
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt (to taste)
1 can garbanzo beans, drained
1/2 cup dried cranberries
Directions:
Pre-heat oven to 400 degrees F. Toss squash with a bit of olive oil and spread on a baking sheet. Roast squash, stirring occasionally, until tender - about 30 minutes. Allow to cool before combining with other ingredients.
Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.
Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.
In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt. In a large bowl, combine squash, cous cous, onions, garbanzo beans, and cranberries. Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed. This salad can be served room temperature or cold.
Recipe from Erin's Food Files
Check out my week of Cranberries here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.
I enjoy reading your recipes and have tried quite a few to great success.
Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.
Thanks!
beantownbaker — December 10th, 2013 @ 4:57 pm
Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.
The winters are ruthless in MA for sure!
Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.
But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.
Sorry to be such a pain in the patootie.
beantownbaker — December 11th, 2013 @ 7:46 am
Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.