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Original recipe yields 7 servings
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.