Description
A warm and hearty Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crispy chickpeas, and shallots, tossed with pearl couscous and a vibrant spiced maple dressing. This wholesome dish is packed with autumn flavors, crunchy pepitas, and fresh parsley, perfect as a nutritious main or side dish.
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 (pumpkin seeds)
- Generous squeeze of lemon
- Diamond Crystal kosher salt, to taste
Dressing and Seasonings
- 3 tbsp (35g) olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 tsp coriander seeds
- 1/4-1/2 tsp cayenne pepper (adjust to taste)
- 1/4 tsp cinnamon
- 2-3 tsp maple syrup
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) 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 onto the prepared sheet pan, drizzle generously with olive oil, and season well with kosher salt. Toss to coat evenly. Roast in the oven for about 30 minutes or until the shallots begin to char and the chickpeas are crispy and browned.
- Cook the Couscous: While the veggies roast, bring a medium pot of salted water to a boil. Add the pearl couscous and cook it like pasta on medium-high heat until tender, about 6-8 minutes. Drain and immediately rinse the couscous under cold water to stop the cooking process and prevent clumping. Transfer the cooled couscous to a large serving bowl.
- Make the Spiced Maple Dressing: In a skillet or the same pot used for the couscous, heat the olive oil over medium-low heat. Add the sliced garlic and cook, stirring regularly, until the garlic turns golden brown. Add coriander seeds and fry for 30-45 seconds to release their aroma. Then sprinkle in 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 the Salad: Add the roasted honeynut squash, shallots, and chickpeas to the couscous bowl. Toss in the pepitas and minced parsley. Pour over the spiced maple dressing and add a generous squeeze of fresh lemon juice. Toss everything together thoroughly, then adjust seasoning with additional salt or lemon as necessary.
- Serve: Serve the salad warm for the best flavor and texture, enjoying the contrasting crisp chickpeas and tender squash with the vibrant dressing.
Notes
- Cooking couscous like pasta and rinsing it prevents sticking and clumping.
- Adjust cayenne pepper amount based on your spice tolerance.
- Use fresh lemon juice to brighten the flavors just before serving.
- The salad tastes best when served warm immediately after assembling.
- Toasting coriander seeds prior to frying can intensify their flavor.
