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Cookish

Toasted Pearl Couscous with Butternut Squash and Cranberries

4 Servings

40 minutes

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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

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Reviews
Amy B.

Made as written and it was fantastic but there are no apricots in it.

Lynn C.

Hi Amy and Susan - You're right, there is a typo in the title. This recipe actually has dried cranberries or cherries. We are so sorry for the mixup. Our digital team is going to change the title ASAP. Thanks for pointing out the error to us!

Best,
The Milk Street Team

Steve M.

This was fantastic. I didn't have and don't particularly like caraway seeds so I used anise. Still great.

Anne K.

The couscous is still pretty tough. Was I supposed to cook prior to sautéing?

Lynn C.

Hi Anne -

After the couscous is browned in the skillet, 3 cups of water is added and the couscous gets simmered for 10 to 14 more minutes. Did you continue with the recipe and follow those instructions?

Best,
The Milk Street Team