Description
A warm and hearty pearl couscous salad with roasted autumn vegetables, dried cranberries, and a maple-dijon vinaigrette.
Ingredients
Scale
For the Crust:
- 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, chopped
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, smoked paprika, cinnamon, salt, and pepper. Roast for 25 minutes until tender.
- Cook pearl couscous in vegetable broth according to package directions. Drain any excess liquid and let cool slightly.
- Whisk together remaining olive oil, maple syrup, dijon mustard, salt, and pepper to make the vinaigrette.
- Combine cooked couscous, roasted squash, dried cranberries, and pecans in a large bowl. Drizzle with vinaigrette and toss gently to combine.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
You can customize the seasonings to taste.