Servings:  4 people


  • ¾ cup cooked quinoa
  • ¾ cup cooked wholewheat couscous
  • ½ cup cooked lentils
  • 1 tablespoon extra virgin olive oil
  • 1 shallot diced, about 2 tablespoons
  • 1 fennel bulb diced, about 1 cup
  • 2 ½ cups butternut squash peeled, seeded and diced
  • 3 tablespoons fresh sage chopped
  • ¾ cup dried cranberries
  • ½ cup dried currants
  • 1 ½ cups apple juice reserving ¼ cup of the cooked juice
  • ¼ cup grapeseed oil or extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt and pepper
  • 1 tablespoon parsley chopped



  1. Heat olive oil in a large sauté pan over medium high heat. Add the shallot and cook for 1 minute, stirring often. Add diced fennel and cook for another 5 minutes or until fennel softens. Add butternut squash, sage, cranberries, currants and apple juice and cook for until butternut squash has softened and almost all of the apple juice has cooked down. (I cooked covered for 15 minutes and uncovered for 10 minutes.) Season with kosher salt and pepper. Transfer the mixture to a bowl, reserving about ¼ cup of the apple juice for the vinaigrette. Add cooked lentils, quinoa and couscous.
  2. In a small bowl, mix the reserved apple juice, grapeseed or olive oil, red wine vinegar and more salt and pepper to taste. Add to the couscous mixture with the parsley and stir. Let couscous sit for about 30 minutes for flavors to meld before serving. Add more sage if desired.

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