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Autumn Pearl Couscous Salad

A delightful medley of flavors with nutty couscous, sweet butternut squash, crunchy kale, and dried cranberries, drizzled with maple syrup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pearl couscous
  • 2 cups vegetable broth
  • 1 cup diced butternut squash Tossed with olive oil for roasting
  • 1 cup chopped kale Massaged with olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/4 cup feta cheese Optional for a vegan option
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • to taste Salt and pepper For seasoning

Method
 

Cooking Couscous
  1. In a medium saucepan, bring the vegetable broth to a boil. Add the pearl couscous, cover, and reduce the heat to a simmer.
  2. Cook for about 10-12 minutes until al dente, then remove from heat and let it sit for 5 minutes.
Roasting Butternut Squash
  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced butternut squash in 1 tablespoon of olive oil, salt, and pepper.
  3. Spread it on a baking sheet and roast for around 20-25 minutes until tender and slightly caramelized.
Preparing the Greens
  1. While the squash is roasting, massage the chopped kale with a bit of olive oil, salt, and pepper.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked couscous, roasted butternut squash, kale, dried cranberries, walnuts, and feta cheese if using.
Dressing the Salad
  1. Drizzle the maple syrup and a touch of extra olive oil over the mixture.
  2. Toss everything gently to combine well. Adjust seasoning with salt and pepper as necessary.
Serving the Salad
  1. This salad can be enjoyed warm, cold, or at room temperature—perfect for any occasion!

Notes

For substitutes, you can replace butternut squash with sweet potatoes or add roasted Brussels sprouts. Store leftovers in an airtight container for up to 3 days.