Autumn Couscous Salad

Ingredients

• 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
• pepper
• 1 tablespoon parsley chopped