Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
We’ve never been too fond of plain Jane couscous (shh...don’t tell our vegetarian supper-club friends). But then Los Angeles chef Jessica Christensen went and completely changed our minds with this colorful couscous salad. At the new L.A. restaurant Roadside Eats, the chef smartly cooks the grain in a fruity “broth” made from cranberry and orange juices to give it a sweet-tart flavor. Crunchy pumpkin seeds, dried cranberries, fresh sage and beautifully caramelized cubes of butternut squash complete a salad that’s absolutely perfect for fall.
Enter your registered email below!