Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous


"A fall-inspired Mediterranean salad."

Ingredients 35 m {{adjustedServings}} servings

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Original recipe yields 7 servings


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  1. Preheat oven to 400 degrees F.
  2. 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.
  3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
  4. In a medium sauce pan, 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.
  5. In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.
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  • Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
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Reviews 7

  1. 9 Ratings


A great dish to bring to a Thanksgiving dinner - it can be made ahead and travels well. With some minor changes, this recipe would rate 5 stars. Next time I'll reduce the water by the amount of lemon juice and squeeze all of the water out of the cranberries (couscous is too sticky otherwise) and add the lemon zest to the water with the couscous. Also cook the celery with the squash - it will still have some crunch. Like the suggestion of shallots or onions roasted with the squash - more flavorful. Tastes good warm too.


This was an interesting blend of flavors. Surprisingly, my boyfriend liked it best. I used fresh cranberries that I cooked down a bit in sugar and water, and used dried lemon peel and bottled lemon juice. Also, my couscous came with a flavor packet (garlic and herb), so I threw it in and am glad I did. I think the salad would have been a bit bland without. Only other change was to leave out the almonds, because DBF is allergic. Very pretty and would be great to bring to a potluck.


I cooked the couscous in 2 cups broth for more flavor, added some mushrooms that needed to be used, and only added the juice from the lemon I zested. We really enjoyed this. Good both warm and at room temp. Would not make again without the mushrooms though.