Butternut Squash and Cranberry Couscous

I just love Couscous and when I saw this recipe...yummmm.

Prep time - 15 minutes
Cook time - 20 minutes

Servings - 7

Ingredients:

4 cups peeled and diced butternut squash
1 tbsp +1 tsp 100% pure olive oil, divided
1 tsp iodized salt, divided
1 tsp ground black pepper, divided
5 oz dried cranberries
4 cups water, divided
10 oz. original couscous
2/3 cup sliced almonds, toasted
1/3 cup diced celery
zest of 1 lemon
4 tbsp lemon juice (about 2 lemons)

Directions:

Preheat oven to 400F

In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place on baking pan.  Bake for 15 minutes or until tender.

In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for one minute.  Drain.

In a medium saucepan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat.  Let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients.  Serve at room temperature.

Courtesy of ALDI Test Kitchen