Try this luscious recipe that comes to us from Chef Amber Balshaw of Sonoma Catering:
Spindel Farms Pomegranate Couscous (Serves 4-6)
Dressing Ingredients:
1 cup Spindel Farms Simply Outrageous! Pomegranate Vinegar
3 cups Olive Oil
2 T Honey
Salt & Pepper to taste
Salad ingredients:
3 cups Israeli or Pearl Couscous
3 cups Boiling Water
2 Tablespoons Olive Oil
1 lbs Butter Nut Squash
2 Tablespoons Olive Oil
½ cup Red Bell Pepper – diced
¼ cup Currants
¼ cup Craisins
¼ cup Flat Leaf Parsley – chopped
¼ cup Pumpkin Seeds – toasted
Instructions
Combine first 4 ingredients – mix well. This is a great dressing for any salad.
Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool
Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool
Combine all of salad ingredients. Dress to taste with Pomegranate Vinaigrette
Serve with a selection of cheese or grilled meats
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