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Toasted Pearl Couscous with Butternut Squash and Cranberries
Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with caraway seeds, dried fruits (including sun-dried tomatoes) and toasted nuts. Serve as a vegetarian main or as a side to roasts or kebabs.
4
Servings
40 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
1
cup pearl couscous
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Made as written and it was fantastic but there are no apricots in it.