Warm Roasted Vegetable Harvest Couscous Salad

Name: Warm Roasted Vegetable Harvest Couscous Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: For the roasted vegetables:; 3 to 4 cups cubed butternut squash (or sub honeynut squash or sweet potato); 1 medium red onion, halved and thinly sliced; 1 (15 ounce) can chickpeas, rinsed and drained; 2 to 3 tablespoons extra-virgin olive oil; 1 tablespoon pure maple syrup; 1 teaspoon kosher salt; ½ teaspoon ground turmeric; ½ teaspoon Coriander; ½ teaspoon thyme; ½ teaspoon garlic powder; ½ teaspoon cumin; ¼ teaspoon cayenne pepper (optional for a little kick); freshly ground black pepper; FOR THE SALAD:; 1 cup pearl couscous; 1 ½ cups water; ½ teaspoon kosher salt; 1 bunch Tuscan kale, destemmed and finely chopped; ¼ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; For the apple cider maple tahini dressing:; ¼ cup extra virgin olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons Tahini; 2 tablespoons pure maple syrup; 1 clove garlic, grated; 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; freshly ground black pepper

User Reviews

5.0

81 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
513 kcal
Course
Salad, Lunch, Dinner
Cuisine
American, Vegan

Warm Roasted Vegetable Harvest Couscous Salad

Stella Guerrero

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Warm roasted vegetable couscous salad filled with nourishing winter produce, protein from chickpeas, and a lovely apple cider maple tahini dressing. This beautiful harvest salad is easy to customize with sweet and savory garnishes, and makes the perfect seasonal lunch!

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Ingredients

Servings

For the roasted vegetables:
3 to 4 cups cubed butternut squash (or sub honeynut squash or sweet potato)
1 medium red onion, halved and thinly sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon Coriander
½ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional for a little kick)
freshly ground black pepper
FOR THE SALAD:
1 cup pearl couscous
1 ½ cups water
½ teaspoon kosher salt
1 bunch Tuscan kale, destemmed and finely chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
For the apple cider maple tahini dressing:
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons Tahini
2 tablespoons pure maple syrup
1 clove garlic, grated
1 teaspoon Dijon mustard
½ teaspoon kosher salt
freshly ground black pepper
Toppings and garnish:
½ heaping cup dried cranberries or cherries (or sub chopped dates)
½ heaping cup roasted and salted pepitas (make sure to get them roasted and salted bc they have much more flavor!)
4 ounces feta (or sub goat cheese), crumbled
Freshly ground salt and black pepper, to taste

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Instructions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Roast the vegetables: Add the butternut squash, chickpeas and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and a few grinds of black pepper. Use clean hands to toss the vegetables together until they are well-coated with spices, then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas are crispy.
Prepare the couscous: While the veggies, cook the couscous. In a medium pot, add the water, couscous and salt and bring to a boil. Stir couscous, then reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and drain any excess liquid, then return back to the pot to keep warm.
Make the dressing: While the couscous cooks, make the dressing. In a medium bowl, add the olive oil, tahini, apple cider vinegar, maple syrup, garlic, dijon, and salt until well combined.
Transfer the couscous, chopped kale, parsley and cilantro to a large bowl and pour in half of the dressing. Use tongs to toss until dressing coats everything well, about 1 minute.
Assemble the salad: If you want to serve this ‘family style’ or on a platter: add the kale and couscous mixture to a large platter, top with the warm roasted vegetables, then garnish with cranberries (or cherries, or dates!), pepitas and feta.
Serve the salad: Divide into individual bowls and drizzle with remaining dressing and garnish with extra flaky salt and black pepper. Salad is delicious served warm or cold.

Notes

To make dairy free: Feel free to skip the feta.
To make gluten free: Skip the couscous and use quinoa instead. I suggest making 1 cup of quinoa according to the directions on the package.

Nutrition Information

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Serving 1serving (based on 6) Calories 513cal (26%) Carbohydrates 63.1g (21%) Protein 13.6g (27%) Fat 24.2g (37%) Saturated Fat 5.3g (27%) Fiber 9.3g (37%) Sugar 18.1g (36%)