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Cranberry Harvest Couscous & Maple Mustard Vinaigrette

By: Mandy Tanner

Cranberry harvest couscous seasoned with maple and mustard vinaigrette pairs well with our savory Kurobuta sweet sausage links creating the foundation for a satisfying meal.

Ingredients

Cranberry Harvest Couscous

  • 1 ¼ cup Harvest Grains Blend, a mix of pearled couscous, orzo, baby garbanzo beans, and red quinoa, or alternatively pearled couscous
  • 1 ¾ cup water
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • ¼ cup sweetened dried cranberries

Maple and Mustard Vinaigrette

  • 3/4 cup olive oil
  • ¼ cup real maple syrup
  • ¼ cup champagne vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped fresh herbs, such as basil, oregano, thyme, parsley, chives
  • Salt, to taste
  • Pepper, to taste

Cranberry Harvest Couscous

In a medium saucepan with a lid over medium-high heat, bring the water to a boil with the butter. Add the salt and harvest couscous blend, bring back to a boil, then reduce the heat to simmer. Cover and cook for 10 minutes.
Remove the pan from the heat, and add the sweetened cranberries. Stir to combine, and cover until ready to serve.

Maple and Mustard Vinaigrette

In a small bowl, add the olive oil, maple syrup, vinegar, and mustard, and whisk to combine.
Add the chopped herbs, and season with salt, and pepper, to taste. Vinaigrette can be stored in the fridge for 2-3 days.