autumn squash & israeli couscous

ingredients (serves 2 as a main dish):
2 cups butternut squash, peeled, seeded and cut into 1-inch cubes
coarse kosher salt
fresh ground black pepper
1 Tbs olive oil
2 cups boiling water
1 1/2 cups Israeli couscous
1 1/2 cups dried cranberries
1/4 cup sliced green onions
1/2 tsp curry powder (optional)
1/4 cup finely chopped fresh basil
dressing ingredients:
1/3 cup fresh lemon juice
1 Tbs orange zest
juice of 1 orange
1 Tbs thawed orange juice from concentrate
2 Tbs water
1/4 tsp fresh ground black pepper
2 garlic cloves, crushed (less is more)
2 Tbs extra virgin olive oil

preheat oven to 375 degrees fahrenheit. place cubed butternut squash on a shallow baking pan. season with salt and pepper; drizzle with olive oil. roast for 35-45 minutes until tender. cool.
couscous: boil 2 cups of water in medium saucepan, add couscous, cover and simmer for 8-10 minutes. remove from heat, fluff with fork. in a large bowl, combine the prepared couscous, cranberries, green onions, curry powder, basil and roasted butternut squash.
dressing directions: whisk all ingredients together in a medium bowl, except the olive oil. whisk in the olive oil until blended. toss dressing with the couscous mixture, season with salt and pepper to taste, and serve at room temperature, or chill until ready to serve.

adapted from a recipe found in baltimore magazine.

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