Side dishe for 6

Autumn Couscous Salad

Name: Autumn Couscous Salad
Total time: 65 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 8 oz israeli or pearl couscous; 1 tbsp olive oil; 1 shallot; 1 fennel bulb; 2 1/2 cups butternut squash; 3 tbsp fresh sage; 3/4 cup dried cranberries; 1/2 cup dried currants; 1 1/2 cups apple juice; 1/4 cup canola oil; 3 tbsp red wine vinegar; kosher salt and pepper; 1 tbsp parsley

$6.81for 465 minServes 6

Pearl couscous combines with roasted squash, fennel, dried fruit, herbs, and a tangy apple dressing.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Quinoa, 8 oz$0.20/oz typical	8 oz	$1.60Typical price
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Fennel, 1$2.49 each typical	1	$2.49Typical price
	Winter squash (butternut, 0.8 lb$1.29/lb typical	0.8 lb	$1.01Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.37Typical price
	Dried fruit and raisins, 3.75 oz$0.45/oz typical	3.75 oz	$1.69Typical price
	Berries, 2.5 oz$0.40/oz typical	2.5 oz	$1.00Typical price
	Juice, 12 oz$0.04/oz typical	12 oz	$0.50Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.05Typical price
Total for the servings shown		$10.21

Pantry staples you likely have

Olive and cooking oilWine, beer and spiritsSalt and pepper

Not included in the cost.

65 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Mediterranean Vegetarian Vegan Dairy-free Budget Side dishes Lunches Sheet pan Fall Summer

Typical price

$1.70 per serving$6.81 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

8 oz israeli or pearl couscous
1 tbsp olive oil
1 shallot
1 fennel bulb
2 1/2 cups butternut squash
3 tbsp fresh sage
3/4 cup dried cranberries
1/2 cup dried currants
1 1/2 cups apple juice
1/4 cup canola oil
3 tbsp red wine vinegar
kosher salt and pepper
1 tbsp parsley

Steps

Heat the oven to 425 F and toss the squash and fennel with olive oil, salt, and pepper.
Roast the vegetables on a sheet pan for 25 minutes, until tender and lightly browned.
Cook the couscous in salted water according to its package directions, then drain it.
Simmer the apple juice in a small saucepan for 10 minutes, until slightly reduced.
Whisk the reduced juice with canola oil, vinegar, salt, pepper, shallot, sage, and parsley.
Toss the couscous, roasted vegetables, cranberries, currants, and dressing together, then cool for 20 minutes.