This dish came about in an attempt to use some chopped vegetables in my fridge: a wedge of squash and a large floret of broccoli. These were left over from the Uchiki Kuri Squash and Broccoli pie.
I was not sure how D would find this couscous salad. His reservations towards couscous have been well documented on this blog. But he was pleasantly surprised at his liking for this vibrant salad that can only be described as both sweet and savoury. The sweetness came from the cranberries, and squash and the savoury from the broccoli and salty vegetable stock.
Savoury Cranberry Couscous salad
Serves 3 - 4
A wedge of pumpkin or butternut squash
100g - 150g broccoli stalks, chopped down into bite size pieces
400ml vegetable stock
2 tablespoons olive oil
1 medium onion, finely sliced
50g dried cranberries
Salt to taste
Chop the pumpkin or butternut squash wedge into bite size pieces. Drizzle with a little oil and bake in oven until tender. Remove and set aside.
Steam the broccoli stalks until tender, then set aside
In a bowl add the couscous and to with 400ml vegetable stock. Cover and set aside
Heat the oil, add the onion and cook until soft and translucent. Add the cranberries and add 2 tablespoons of cold water and cook for a couple of minutes. Turn off heat.
Combine all the ingredients into a bowl and season generously with salt to taste. Serve warm or cold.