Description
A vibrant and wholesome Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crispy chickpeas, tender pearl couscous, and a spiced maple dressing. This salad balances sweet, savory, and spicy notes, enhanced by toasted pepitas and fresh parsley, perfect for a warm, comforting meal 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 (aka pumpkin seeds)
Seasonings & Dressing
- Generous squeeze of lemon
- Diamond Crystal kosher salt, to taste
- 3 tbsp (35g) olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 tsp coriander seeds
- 1/4-1/2 tsp cayenne pepper (adjust depending on spice tolerance)
- 1/4 tsp cinnamon
- 2-3 tsp maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Roast Vegetables and Chickpeas: Dice the honeynut squash into small cubes, slice the shallots, drain and rinse the chickpeas thoroughly, then place them all on the prepared sheet pan. Drizzle generously with olive oil, sprinkle with kosher salt, and toss to combine evenly. Roast for 30 minutes or until the shallots start to char and chickpeas become crisp and golden brown.
- Cook the Couscous: While the veggies roast, bring a medium pot of water to a boil. Add the pearl couscous along with a large pinch of salt. Cook couscous like pasta on medium-high heat until tender, usually about 8-10 minutes. Drain and rinse under cold water to stop cooking and prevent clumping. Transfer to a serving bowl.
- Prepare Spiced Maple Dressing: In a skillet or the same pot used for couscous, heat olive oil over medium-low heat. Add sliced garlic and cook, tossing regularly, until it turns golden. Sprinkle in coriander seeds and fry for 30-45 seconds to release aromas. Add cayenne pepper and cinnamon last, blooming the spices for about 10 seconds to avoid burning. Remove from heat and stir in maple syrup to combine the flavors.
- Assemble the Salad: Combine the roasted squash, shallots, and chickpeas with the cooked couscous in the serving bowl. Add pepitas and minced parsley, then pour over the spiced maple dressing. Squeeze in fresh lemon juice and toss everything together thoroughly. Taste and adjust seasoning with additional salt or lemon juice if desired.
- Serve Warm: Serve the salad immediately for the best flavor and texture, enjoying its warm, hearty, and aromatic profile.
Notes
- Cooking pearl couscous like pasta and rinsing with cold water prevents it from sticking together and clumping.
- Adjust cayenne pepper quantity according to your spice preference to avoid overpowering the dish.
- Using Diamond Crystal kosher salt enhances seasoning due to its lighter flakes compared to table salt.
- You can substitute pepitas with toasted sunflower seeds or chopped nuts for different textures.
- This salad tastes best served warm but can be enjoyed at room temperature as well.
