Butternut Squash and Cranberry Couscous

Ingredients

• 0.7 cup southern grove almonds toasted sliced
• 4 cups butternut squash diced peeled
• 0.3 cup celery diced
• 10 ounces reggano original couscous 
• 5 ounces southern grove cranberries dried
• 1 teaspoon stonemill essentials ground pepper black divided
• 4 tablespoons juice of lemon 
• 1  lemon zest 
• 1 tablespoon carlini olive oil 100% pure
• 1 teaspoon stonemill essentials iodized salt divided
• 4 cups water divided

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place on baking pan.
4. Bake for 15 minutes or until tender.
5. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute.
6. Drain.
7. In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes.
8. Remove cover, fluff and allow to cool for 10 minutes.
9. In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients.
10. Serve at room temperature.