Foodie Crush · by Heidi Larsen★ 4.0 (53)
Autumn Couscous Salad
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 12%
CARBS 72G87% OF CAL
4G FIBER0G ADDED0G INTRINSIC36G OTHER31G TOTAL SUGAR
FAT 12G33% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A couscous salad with roasted butternut squash, fennel, dried cranberries, sage, and apple. Light and seasonal, it works as lunch or a side dish to roasted meats.
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View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces Israeli or Pearl couscous (, about 1 ½ cups)
- 1 tablespoon olive oil
- 1 shallot (, diced, about 2 tablespoons)
- 1 fennel bulb (, diced, about 1 cup)
- 2 ½ cups butternut squash (, peeled, seeded and diced)
- 3 tablespoons fresh sage (, chopped)
- ¾ cup dried cranberries
- ½ cup dried currants
- 1 ½ cups apple juice (, (reserving ¼ cup of the cooked juice))
- ¼ cup canola oil
- 3 tablespoons red wine vinegar
- kosher salt and pepper
- 1 tablespoon parsley (, chopped)
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 12%
CARBS 72G87% OF CAL
4G FIBER0G ADDED0G INTRINSIC36G OTHER31G TOTAL SUGAR
FAT 12G33% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 163mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 66mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.