Description
A vibrant and hearty Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crisp chickpeas, and pearl couscous tossed in a warm spiced maple dressing. Perfect as a comforting fall meal or side dish with a balance of sweet, savory, and mildly spicy flavors.
Ingredients
Scale
Grains and Legumes
- 1/2 cup (85g) pearl couscous
- 1 (14 oz) can chickpeas, drained and rinsed
Vegetables & Herbs
- 1 medium honeynut squash, chopped into small cubes (155g cubed)
- 2 small shallots, sliced (120g sliced)
- 1/4 cup loosely packed parsley, finely minced
Nuts & Seeds
- 1/4 cup (30g) pepitas (aka pumpkin seeds)
Spices & Seasonings
- Diamond Crystal kosher salt, to taste
- 1 tsp coriander seeds
- 1/4 to 1/2 tsp cayenne pepper (adjust depending on spice tolerance)
- 1/4 tsp cinnamon
Oils & Sweeteners
- 3 tbsp (35g) olive oil, divided
- 2–3 tsp maple syrup
Other
- 2 garlic cloves, thinly sliced
- Generous squeeze of lemon juice
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and line a medium sheet pan with parchment paper to prepare for roasting.
- Prepare and roast the veggies and chickpeas: Dice the honeynut squash into small cubes and slice the shallots. Drain and rinse the chickpeas thoroughly. Place all on the prepared sheet pan, drizzle generously with olive oil, season well with kosher salt, and toss to coat evenly. Roast in the oven for about 30 minutes until the shallots start to char and the chickpeas become crisp and golden brown.
- Cook the pearl couscous: Bring a medium pot of salted water to a boil, add the pearl couscous, and cook on medium-high heat until tender, similar to pasta—typically around 8-10 minutes. Drain and rinse with cold water immediately to halt cooking and prevent clumping. Transfer the couscous to a serving bowl.
- Make the spiced maple dressing: In a skillet or the same pot used for the couscous, heat remaining olive oil over medium-low heat. Add sliced garlic and cook, tossing regularly, until golden and fragrant. Sprinkle in coriander seeds and fry for 30-45 seconds to bloom their aroma. Then add cayenne pepper and cinnamon, cooking for about 10 seconds more. Remove from heat and stir in maple syrup to create a warm, spiced dressing.
- Assemble the salad and serve: Add the roasted honeynut squash, shallots, and crisp chickpeas to the bowl with couscous. Add pepitas, minced parsley, and the spiced maple dressing along with a generous squeeze of fresh lemon juice. Toss thoroughly to combine and adjust seasoning with salt and additional lemon juice if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Cooking the pearl couscous like pasta prevents it from sticking and ensures a perfect texture.
- Rinsing the cooked couscous with cold water stops the cooking process and helps avoid clumping.
- Adding cayenne and cinnamon last in the dressing prevents the spices from burning and becoming bitter.
- This salad tastes best when served warm but can be enjoyed at room temperature.
- Adjust cayenne pepper quantity based on preferred spice tolerance.
- Using Diamond Crystal kosher salt is recommended due to its texture and flavor balance, but any kosher salt will work.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: honeynut squash, pearl couscous, roasted chickpeas, spiced dressing, fall salad, vegetarian, healthy, maple syrup dressing
