Israeli Couscous - How to Prepare

Boil 2 cups of water in a pot.

Add 1 cup of couscous to the boiling water.

Cook the couscous for 5 to 6 minutes until it has a slight bite.

Pre-salt the boiling water with a pinch of salt for seasoning.

Cut 1 cup of butternut squash into half-inch to one-inch pieces.

In a sauté pan, add olive oil and the butternut squash pieces.

Add dried cherries to the sauté pan, either whole or roughly chopped.

Add garlic to the sauté pan after the other vegetables to prevent burning.

Transfer the sautéed mixture to the oven at 350°F to finish cooking.

Strain the couscous and combine it with the sautéed mixture in the pan.

Add a bit of olive oil to the couscous and toss everything together.

Transfer the mixture to a salad bowl and optionally add parsley for garnish.

Equipment Needed

Dietary

Allergens