Blackcurrant Couscous

Blackcurrant Couscous
adapted from: Chef Amber Balshaw of Sonoma Catering
Serves 4-6

Dressing Ingredients:
• 1 cup ♥Olive My Heart♥ Blackcurrant Balsamic Vinegar
• 3 cups ♥Olive My Heart♥ Olive Oil
• 2 Tbsp. Honey
• Salt & Pepper to taste

Salad ingredients:
• 3 cups Israeli or Pearl Couscous
• 3 cups boiling water
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil

• 1 lbs Butternut squash
• 2 Tbsp. ♥Olive My Heart♥ 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

Directions
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 Blackcurrant Vinaigrette.

Serve with a selection of cheese or grilled meats.