Autumn Couscous

One of my friends went to Whole Foods today and posted a picture of a fall-inspired Israeli couscous dish.  I was hungry and had a butternut squash just waiting to be cooked, so my friend's lunch inspired me to do something I rarely do - make something up on the fly.  And it was delicious!  Perfect for a sunny fall day in Cajun Country.  Fall in Louisiana usually has nothing to do with cool temperatures.  At noon, it is already 81°, BUT the humidity is a low 39%!  No humidity = fall down South!

Ginger's Autumn Couscous

1 small butternut squash, peeled and cubed

1 small onion, diced

2 cloves garlic, minced

1/2 tsp rosemary

1 tbsp olive oil

Toss together in an oven safe dish and roast at 400° for about 30 minutes or until butternut squash is tender.  

While the squash is roasting, toast:

1 1/3 cup Israeli couscous in 1 tbsp olive oil.  Add 2 1/2 cups of boiling vegetable stock, cover, and simmer over low heat for 12 minutes.  

When couscous is finished, turn into serving dish and add:

1/2 cup dried cherries or cranberries (if you want them to be softer, add them to the couscous with the stock)

1/4 cup toasted walnuts or other nuts

1/4 cup chopped fresh parsley

the roasted butternut/onion mixture

Toss together and add salt and pepper to taste.