Description
Cozy, chunky roasted squash tossed with chewy pearl couscous, tart dried cranberries, and crunchy toasted pecans, all dressed in a sweet-savory maple-Dijon dressing. Great warm out of the bowl or cooled to room temp.
Ingredients
Scale
- 1 cup pearl couscous
- 2 cups vegetable stock (or broth)
- 1 small butternut squash — peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ cup dried cranberries
- ¼ cup pecans, toasted and roughly chopped
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for finishing
Instructions
- Roast the squash. Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil, the smoked paprika, cinnamon, a pinch of salt and some black pepper. Spread in a single layer on a baking sheet and roast until golden at the edges and tender when pierced, about 20–25 minutes.
- Cook the couscous. While the squash roasts, bring the vegetable stock to a boil. Stir in the pearl couscous, cover, reduce heat to low and simmer until the pearls are plump and tender (follow package timing — usually 8–10 minutes). Drain any excess liquid and let the couscous rest a few minutes to cool slightly.
- Make the dressing. In a small bowl whisk together the remaining 1 tablespoon olive oil, maple syrup, and Dijon mustard. Season with salt and pepper. Taste and adjust the balance of sweet and tangy to your liking.
- Assemble the salad. In a large mixing bowl combine the cooked couscous, roasted butternut squash, dried cranberries, and toasted pecans. Pour the maple-Dijon dressing over everything and fold gently until evenly coated.
- Finish & serve. Scatter chopped parsley over the top and serve either warm or at room temperature.
Notes
- Toast the pecans in a dry skillet for 2–3 minutes — it wakes up their flavor.
- If you prefer a brighter dressing, add a squeeze of lemon juice or a splash of apple cider vinegar.
- Make it heartier by folding in a can of drained chickpeas or shredded rotisserie chicken.
- Keeps well in the fridge for 3–4 days; add a little extra olive oil or lemon before serving if the couscous has absorbed too much dressing.