Delicious Couscous With Squash And Cranberries

Perfect dish, suitable for any event. It's so colorful and tasty!
Ingredients:
Squash (any genus) - 2 pounds (900 gr)
Israeli couscous (a large one) - 1 pound * (450 gr)
Apple juice - 2 cups (500 ml)
Parsley - 1 oz (20 gr)
Cranberry dried - 4 oz (120 gr)
Fennel - 5 oz (150 gr)
Red onion (optional) - 1 oz (30 gr)
Olive oil - 3 tbsp.
Red wine vinegar - 2 tbsp.
Salt - 1 tsp.
Pepper
1. Wash the squash, seed and remove fibres. Cut into chunks and microwave for 6-10 minutes (until almost tender, but still holds the shape). When cool enough, peel it.
2. Rinse the cranberries and dry them on a paper towel. Mince onions, chop parsley and fennel.
3. Heat 1 tbsp. of olive oil in a large skillet or saucepan. Add couscous and fry it over medium heat 2-3 minutes (there is no need to wash couscous).
4. Add apple juice, reduce heat and simmer, covered for 20 minutes, stirring occasionally. If couscous absorbs all moisture but is not done yet, add more juice or water. When couscous is almost tender, add squash, fennel, onion, salt, pepper, stir and simmer for another 2-3 minutes.
5. Add the cranberries. Remove the frying pan from the heat, allow to cool slightly.
6. Add red wine vinegar, 2 tbsp. olive oil. Add the chopped parsley, mix.
Serve warm or at room temperature.
Enjoy!
* You can use small couscous, certainly, but dish looks gorgeous with a large one.
** The dish can be cooked in a saucepan or pot, as well.

[@nidiagonzalez8470]

Amazing thanks for sharing. I love all your recipe.

[@busisiwemosotloa9410]

❤ much love ... impressive 😊❤