Couscous Salad With Butternut Squash And Cranberries

Arrange a rack in the middle of the oven and heat to 425°F. Place the squash cubes and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with a big pinch of salt, and toss to combine. Spread into an even layer.

Roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Set aside to cool before combining with other ingredients.

Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Heat 1 tablespoon of the oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and a big pinch of salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer.

Whisk the vinegar, remaining 2 tablespoons oil, zest, coriander, cinnamon, nutmeg, cumin, and 1/2 teaspoon of salt together in a large bowl. Add the squash, onions, couscous, garbanzo beans, and drained cranberries. Gently stir to combine. gently fold them into the salad. Taste to check seasoning and add salt if needed. Serve at room temperature or cold.