Get ready to transform your autumn dining experience with a show-stopping Pearl Couscous Salad that's about to become your new seasonal obsession! This vibrant dish combines the nutty richness of pearl couscous, the sweet caramelized goodness of roasted butternut squash, and a symphony of flavors that will make your taste buds dance with delight. Whether you're a culinary adventurer or a comfort food enthusiast, this recipe promises to elevate your meal from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash roasts evenly and develops a nice caramelized flavor.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds with a spoon, and then cut the squash into 1-inch cubes.
- In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the squash is evenly coated.
- Spread the seasoned butternut squash in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it is tender and golden brown, stirring halfway through for even cooking.
- While the squash is roasting, prepare the pearl couscous. In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat.
- Once the broth is boiling, add 1 cup of pearl couscous. Stir to combine, reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the couscous is tender and has absorbed most of the broth.
- Once the couscous is cooked, remove it from heat and let it sit covered for an additional 5 minutes. Fluff the couscous with a fork before transferring it to a large mixing bowl.
- After the butternut squash is roasted, remove it from the oven and let it cool slightly. Then, add the roasted squash to the bowl with the couscous.
- Add 1/2 cup of dried cranberries, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley to the bowl with the couscous and roasted squash.
- Drizzle 2 tablespoons of balsamic vinegar over the salad mixture. Gently toss everything together until well combined, being careful not to break up the feta too much.
- Serve the Autumn Pearl Couscous Salad warm or at room temperature. This dish can be enjoyed as a side or as a light main course.
Tips
- Roasting Perfection: For the most flavorful butternut squash, cut cubes evenly and don't overcrowd the baking sheet. This ensures beautiful caramelization and prevents steaming.
- Broth Matters: Use a high-quality vegetable broth to infuse more depth into your couscous. Homemade is great, but a good store-bought brand works wonderfully too.
- Cheese and Cranberry Balance: Add feta and dried cranberries just before serving to maintain their texture and prevent sogginess.
- Make-Ahead Magic: This salad tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the refrigerator.
- Customize Your Creation: Feel free to swap parsley with fresh thyme or add toasted pine nuts for extra crunch and flavor complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
