- 8 ounces Israeli or Pearl couscous about 1 ½ cups
- 1 tablespoon 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 canola oil
- 3 tablespoons red wine vinegar
- kosher salt and pepper
- kosher salt and pepper
- 1 tablespoon parsley chopped
