Description
A vibrant and wholesome Honeynut Harvest Couscous Salad combining roasted honeynut squash, crispy chickpeas, and toasted pepitas with pearl couscous, finished with a spiced maple dressing that brings a warm and tangy balance. Perfect for a nutritious and flavorful meal in under an hour.
Ingredients
Scale
Main Ingredients
- 1/2 cup (85g) pearl couscous
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 medium honeynut squash, chopped into small cubes (155g cubed)
- 2 small shallots, sliced (120g sliced)
- 1/4 cup loosely packed parsley, finely minced
- 1/4 cup (30g) pepitas (aka pumpkin seeds)
- Generous squeeze of lemon
- Diamond Crystal kosher salt, to taste
- 3 tbsp (35g) olive oil
- 2 garlic cloves, thinly sliced
Spices and Flavorings
- 1 tsp coriander seeds
- 1/4-1/2 tsp cayenne pepper (adjust depending on spice tolerance)
- 1/4 tsp cinnamon
- 2-3 tsp maple syrup
Instructions
- Preheat the oven: Preheat your oven to 450°F and line a medium sheet pan with parchment paper to prepare for roasting.
- Prepare and roast veggies and chickpeas: Dice the honeynut squash into small cubes, slice the shallots, and drain and rinse the chickpeas thoroughly. Spread these evenly onto the prepared pan, drizzle generously with olive oil, season with kosher salt, and toss to coat. Roast in the oven for 30 minutes until the shallots begin to char and the chickpeas turn crisp and brown.
- Cook the couscous: While the vegetables roast, bring a medium-sized pot of water to a boil. Add the pearl couscous and a large pinch of salt, cooking over medium-high heat until the couscous is soft, similar to pasta. Drain and rinse under cold water to stop cooking and prevent clumping, then transfer to a serving bowl.
- Make the spiced maple dressing: In the same pot or a skillet, heat the olive oil over medium-low heat and add the sliced garlic. Fry gently until the garlic turns golden, stirring regularly to cook evenly. Add the coriander seeds and cook for 30-45 seconds, then add the cayenne pepper and cinnamon, blooming the spices for about 10 seconds. Remove from heat and stir in the maple syrup to finish the dressing.
- Assemble and serve: Combine the roasted honeynut squash, shallots, and chickpeas into the bowl with the couscous. Add the pepitas, minced parsley, and spiced maple dressing. Squeeze in a generous amount of lemon juice, toss everything together thoroughly, and adjust seasoning with additional salt or lemon juice as needed. Serve warm for the best flavor experience.
Notes
- Cooking pearl couscous like pasta prevents it from sticking and keeps it light and fluffy.
- Rinsing the cooked couscous with cold water stops the cooking process and prevents clumping.
- Adding cayenne powder last in the dressing avoids burning the spice and preserves its flavor.
- This salad tastes best served warm but can be enjoyed at room temperature as well.
- Adjust cayenne pepper quantity according to your preferred spice tolerance.
