a bowl of rice and vegetables

Autumn Couscous Salad

  • 8 ounces Israeli or Pearl couscous about 1 ½ cups
  • 1 tablespoon olive oil
  • 1 shallot diced, about 2 tablespoons
  • 1 fennel bulb diced, about 1 cup
  • 2 ½ cups butternut squash peeled, seeded and diced
  • 3 tablespoons fresh sage chopped
  • ¾ cup dried cranberries
  • ½ cup dried currants
  • 1 ½ cups apple juice reserving ¼ cup of the cooked juice
  • ¼ cup canola oil
  • 3 tablespoons red wine vinegar
  • kosher salt and pepper
  • kosher salt and pepper
  • 1 tablespoon parsley chopped