Introduction

This Honeynut Harvest Couscous Salad is a vibrant and comforting dish perfect for autumn and beyond. Roasted honeynut squash and chickpeas add a sweet, nutty flavor, while the spiced maple dressing brings warmth and depth. It’s a cozy, satisfying salad that pairs well with a variety of meals or stands beautifully on its own.

A white bowl filled with a mixed grain and vegetable salad sits on a white marbled surface. The dish has multiple layers including small, round, pearl-like grains that are light beige, mingled with chickpeas that are soft orange. Scattered throughout are green pumpkin seeds, bright orange chunks of roasted squash, and pieces of dark brown roasted onion. The textures look varied with small seeds, soft grains, and crispy browned vegetable bits. The colors range from light beige, orange, green, to dark brown, creating a warm, earthy look. photo taken with an iphone --ar 4:5 --v 7

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

3 tbsp (35g) olive oil

2 garlic cloves, thinly sliced

1 tsp coriander seeds

1/4-1/2 tsp cayenne (adjust depending on spice tolerance)

1/4 tsp cinnamon

2-3 tsp maple syrup

Instructions

Step 1: Preheat the oven to 450°F and line a medium sheet pan with parchment paper.

Step 2: Dice the honeynut squash into small cubes, slice the shallots, and drain and rinse the chickpeas thoroughly. Place all on the prepared pan, generously drizzle with olive oil, season with kosher salt, and toss together.

Step 3: Roast in the oven for about 30 minutes, until the shallots begin to char and the chickpeas turn crisp and brown.

Step 4: While the veggies roast, bring a medium pot of water to a boil. Add the couscous and a large pinch of salt. Cook until tender, then drain and rinse with cold water to stop cooking and prevent clumping. Transfer couscous to a serving bowl.

Step 5: In a skillet or the same pot used for couscous, heat olive oil over medium-low heat. Add sliced garlic and cook until golden, stirring regularly to avoid burning.

Step 6: Sprinkle in coriander seeds and fry for 30-45 seconds. Add cayenne pepper and cinnamon, cooking for about 10 seconds to bloom the spices. Remove from heat and stir in maple syrup.

Step 7: Add the roasted vegetables and chickpeas to the couscous bowl. Toss in pepitas, parsley, and the spiced maple dressing. Squeeze in lemon juice and mix well. Adjust salt and lemon to taste.

Step 8: Serve immediately for the best flavor—this salad tastes wonderful warm.

Tips & Variations

Cook the couscous like pasta to prevent sticking and rinse it with cold water to keep the grains separate and fluffy.

Adjust cayenne pepper to your spice tolerance, or omit for a milder version.

Try adding toasted nuts such as almonds or walnuts for extra crunch.

If you can’t find honeynut squash, substitute with butternut squash or sweet potato cubes.

FAQs

Can I use a different type of couscous for this salad?

Yes, you can substitute pearl couscous with regular couscous or even quinoa, but cooking times and textures will vary. Pearl couscous holds up well to roasting and mixing with heavier ingredients.

How do I make this salad vegan?

This recipe is naturally vegan as long as you use pure maple syrup and avoid any animal-based additives. It’s perfect for plant-based diets.

Dinner

Honeynut Harvest Couscous Salad Recipe