Description
A bright and wholesome salad blending warm couscous with roasted fall vegetables and a lemony dressing, perfect for pairing with baked goods.
Ingredients
- 1 1/2 cups pearl couscous (or regular couscous)
- 2 tablespoons extra-virgin olive oil
- 2 cups butternut squash or sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and halved
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted pine nuts or slivered almonds
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 small garlic clove, minced (for dressing)
- Salt and freshly ground black pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed squash and bell pepper with 1 tablespoon olive oil, a pinch of salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized. Set aside to cool slightly.
- Bring 1 3/4 cups water (or vegetable broth) to a boil. Add 1 tablespoon olive oil and couscous.
- Simmer pearl couscous for 8–10 minutes until tender. Drain excess liquid and fluff with a fork. Let cool slightly.
- Whisk together lemon juice, Dijon, minced garlic, and olive oil for the dressing. Season with salt and pepper.
- Combine the cooked couscous, roasted vegetables, cherry tomatoes, cucumber, olives, herbs, and toasted nuts in a large bowl.
- Pour the dressing over the salad and toss gently to combine. Sprinkle crumbled feta on top.
Notes
Toast nuts to boost flavor. Do not overcook couscous; taste for doneness a minute early. Make ahead for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean