INGREDIENTS
1 1/2 cups
apple juice
2 1/2 cups
butternut squash
1/4 cup
canola oil
3/4 cup
dried cranberries
1/2 cup
dried currants
1
fennel bulb
3 tbsp
fresh sage
6 servings
kosher salt
1 tbsp
olive oil
1 tbsp
parsley
8 oz
pearl couscous
3 tbsp
red wine vinegar
1
shallot