Autumn Pearl Couscous Salad Recipe

Autumn Pearl Couscous Salad Recipe brings a fresh twist to your usual salad lineup, packing in flavors and textures that celebrate the season. If you’re hunting for a dish that’s both hearty and light, this one hits the spot without fuss or fancy ingredients.

Why You Should Try Autumn Pearl Couscous Salad

This salad balances the nutty texture of pearl couscous with the natural sweetness of roasted autumn veggies. It’s perfect for those moments when you want something satisfying but not heavy. Plus, it’s colorful enough to brighten any lunch or dinner plate. Ever noticed how some salads feel like a chore to eat? This one doesn’t each bite is a little celebration.

Variation I’ve Tried

I’ve swapped out veggies depending on what’s in the fridge or what’s fresh at the market. Roasted butternut squash, sweet potatoes, or even beets all work wonders here. Sometimes, I toss in some toasted pumpkin seeds or walnuts for crunch. And if you want to add a bit of zing, a sprinkle of feta cheese or a handful of dried cranberries can change things up nicely.

Adaly Kandice

Autumn Pearl Couscous Salad

A flavorful Autumn Pearl Couscous Salad packed with seasonal vegetables and a tangy dressing, perfect as a refreshing side dish or light meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 320

Ingredients

  

• 1 cup pearl couscous
• 2 cups water
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. Bring water to a boil in a medium saucepan. Add pearl couscous, reduce heat, cover, and simmer for about 10-12 minutes until tender.
2. Drain any excess water and let couscous cool.
3. In a large bowl, combine cooled couscous, diced apple, dried cranberries, chopped pecans, and fresh parsley.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and black pepper.
5. Pour dressing over the couscous mixture and toss to combine.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

For added protein, try mixing in some cooked chicken or chickpeas. Adjust sweetness by modifying the maple syrup amount. Perfect for autumn gatherings or as a healthy side dish.

Expert Tips for Autumn Pearl Couscous Salad

• Roast the veggies until they get a little caramelized; it adds a lovely depth of flavor.
• Don’t skip toasting the pumpkin seeds they bring a satisfying crunch and nutty aroma.
• If you want a creamier texture, stir in a spoonful of Greek yogurt or a bit of crumbled goat cheese.
• Make this salad a day ahead; the flavors meld beautifully overnight.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The salad holds up well, though the pumpkin seeds might lose some crunch. You can always sprinkle fresh seeds before serving again.

Common Mistakes to Avoid

• Overcooking the couscous until mushy. Keep an eye on it and drain promptly.
• Using raw veggies instead of roasting. Roasting brings out sweetness and softens the texture.
• Forgetting to season the dressing well it’s the flavor anchor for the whole salad.

Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 7 g
• Fat: 10 g
• Fiber: 5 g
• Sugar: 12 g