INGREDIENTS
1
Butternut squash (2 1/2 to 3 pounds), medium
1/2 tsp
Coriander, ground
2/3 cup
Cranberries, dried
1 15 ounce can
Garbanzo beans
1
Yellow onion, small
1 tsp
Cinnamon, ground
1/2 tsp
Kosher salt
1/2 tsp
Nutmeg, ground
2 tbsp
Apple cider or white wine vinegar
5 tbsp
Olive oil
1 tsp
Cumin, ground
4 oz
Goat cheese, soft
3 cups
Water
1 1/2 cups
Uncooked israeli (pearl) couscous