Wednesday, January 12, 2011
Submitted by Alisha Stamper
I created this cous-cous at home after having something similar at Whole Foods.
I box dry cous-cous (original)
peeled, halved, seeded, diced butternut squash
brown sugar (approx one tbsp)
cook the cous-cous according to package directions.
In a separate saucepan, boil two handfuls cranberries and a generous amount of diced butternut squash until the squash is edible. Drain.
Fluff cous-cous and separate any clumps. Mix in butternut squash and cranberries. Add brown sugar and mix all together. Try to not eat it all before you put it on the table :)