This Autumn Couscous Salad recipe is a family tradition dish that we love to serve on Thanksgiving and it is always a huge hit! Enjoy!


  • 2 1/2 cups Butternut squash
  • 3/4 cup Cranberries
  • dried 1/2 cup Currants
  • about 1 cup 1 tbsp Parsley
  • 2 tablespoons Shallot, diced
  • 1 1/2 cups 8 ounces pearl couscous
  • dash of salt and pepper
  • 1 tbsp Canola oil
  • 1 tbsp Olive oil
  • 3 tbsp Red wine vinegar
  • 1/2 cup Apple Juice


  1. Cook the pearl couscous as directed.
  2. Whisk together the canola oil, olive oil, red wine vinegar and apple juice.
  3. Throw all ingredients together in a bowl and stir.
  4. Best chilled and served the next day.
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