Autumn Pearl Couscous Salad
Indulge in the warmth of fall with this delightful Autumn Pearl Couscous Salad. Bursting with roasted butternut squash, vibrant dried cranberries, and crunchy pecans, this dish offers a comforting mix of flavors and textures that is perfect for cozy evenings or festive gatherings. Quick to prepare and versatile, you can easily customize it to suit your preferences. Whether enjoyed as a hearty main course or a side dish, this wholesome salad is sure to please everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with one tablespoon of olive oil, smoked paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
- While roasting, bring vegetable broth to a boil in a medium pot. Add pearl couscous, cover, and simmer on low heat for about 10 minutes until liquid is absorbed.
- In a small bowl, whisk together maple syrup, Dijon mustard, salt, and pepper for the vinaigrette.
- Combine roasted squash with cooked couscous in a large bowl along with dried cranberries and toasted pecans. Drizzle with vinaigrette and toss gently.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://kitchensecretstips.com/autumn-pearl-couscous-salad/