I created this Israeli Couscous recipe for a Whole Foods recipe contest in Chicago, and won! It will be served for a limited time on the hot bar at Gold Coast Whole Foods during the next couple months.
Recipe: Autumn Couscous w/ Squash
Nut Free! Vegan!
3 cups Israeli couscous (dried)
1 ½ cup diced butternut squash
1 ½ cup diced cucumber
1 cup halved cherry tomatoes
¾ cup raisins (or dried cranberries)
1 tablespoon dried dill
3 tablespoons olive oil (or canola)
1 ½ teaspoons dried basil
Salt and pepper to taste
Cook Israeli couscous per instructions. Drain. Rinse. Add remaining ingredients. Serve cold. Serves 6.
Note: If desired, add diced squash to couscous while boiling to soften.