Israeli Couscous With Butternut Squash And Cranberries

• 1 cup butternut squash cubed
• 2 cups Israeli couscous cooked and cooled
• 1/3 cup dried cranberries
• 1/3 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• 1 teaspoon orange zest
• 2 teaspoons za'atar
• 3 tablespoons canola oil
• 1 tablespoon apple cider vinegar
• 1/2 Orange
• salt

1. Preheat oven to 350F.
2. Toss butternut squash with 1 tsp canola oil and 1 tsp za'atar in a large bowl. Season with salt and pepper. Arrange on a baking sheet and roast until tender & lightly browned, 25 to 30 minutes.
3. Whisk together 2 tbsp canola oil, apple cider vinegar, 1 tsp za'atar, orange juice and a pinch of salt and pepper. Set aside.
4. In a large bowl light toss Israeli couscous, cranberries, parsley, mint, orange zest and butternut squash. Pour over half the dressing, season with salt and pepper and taste. Adjust seasoning (with more dressing) if needed. Serve.

butternut squash cubed, couscous, cranberries, parsley, orange zest, canola oil, apple cider vinegar, orange, salt

Taken from www.yummly.com/recipe/Israeli-Couscous-with-Butternut-Squash-and-Cranberries-1452792 (may not work)