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Israeli Couscous with Butternut Squash and Cranberries

Servings: 4
Author: Wanda Baker


  • 1 cup of butternut squash cubed
  • 2 cups cooked and cooled Israeli Couscous
  • 1/3 cup dried cranberries
  • 1/3 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1 tsp orange zest
  • 2 tsp za'atar
  • 3 tbsp canola oil
  • 1 tbsp apple cider vinegar
  • Juice from 1/2 orange
  • salt and pepper


  • Preheat oven to 350F.
  • Toss butternut squash with 1 tsp canola oil and 1 tsp za'atar in a large bowl. Season with salt and pepper. Arrange on a baking sheet and roast until tender & lightly browned, 25 to 30 minutes.
  • Whisk together 2 tbsp canola oil, apple cider vinegar, 1 tsp za'atar, orange juice and a pinch of salt and pepper. Set aside.
  • In a large bowl light toss Israeli couscous, cranberries, parsley, mint, orange zest and butternut squash. Pour over half the dressing, season with salt and pepper and taste. Adjust seasoning (with more dressing) if needed. Serve.