Serves 4<\/p>\n
Ingredients:
\n1 tablespoon butter
\n1.5 cups Israeli (pearl) couscous
\n2 cups vegetable broth
\n2 cups butternut squash, peeled, seeded & diced into 1\/2-inch cubes
\n1 tablespoon + 2 teaspoons extra-virgin olive oil
\n1 tablespoon maple syrup
\n2 tablespoons + 1\u00a0teaspoon balsamic vinegar
\ncoarse salt & ground pepper
\n3 cups spinach, roughly chopped
\n1\/3\u00a0cup minced red onion (from about 1\/2 an onion)
\n1\/2 cup crumbled feta cheese
\n1\/3 cup walnuts, roughly chopped
\n1\/3 cup dried cranberries, roughly chopped<\/p>\n
Directions:
\n1. Preheat oven to 435 degrees. In a pan, heat butter over medium
\nuntil foaming. Watch closely and when it begins to turn brown and
\nsmell caramelized, add the dry couscous. Stir to coat and then stir
\noccasionally for a few minutes, to toast the grains. Add broth and
\nbring to a boil; cook until couscous is done, about 7 to 10 minutes,
\ntesting regularly (add additional water if necessary). Drain and rinse
\nwith cool water; set aside.<\/p>\n
2. On a foil-lined rimmed baking sheet, toss squash with 2 teaspoons
\neach oil and syrup, and 1 teaspoon vinegar. Sprinkle with salt and
\npepper, spread on sheet, and roast 30 minutes, tossing once.<\/p>\n
3. Meanwhile, in a jar, combine 1 tablespoon oil, 1 teaspoon syrup,
\nand 2 tablespoons vinegar, shaking to combine. In a large bowl, toss
\nspinach, onion, feta, walnuts, and cranberries with dressing. Add
\ncouscous and the hot roasted squash; season with salt and pepper and
\nserve.<\/p>\n