Description
A vibrant and flavorful Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crispy chickpeas, and a spiced maple dressing. This warm salad combines tender pearl couscous with aromatic spices, pepitas, and fresh parsley for a perfect autumn-inspired 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)
- Generous squeeze of lemon
- Diamond Crystal kosher salt, to taste
Dressing Ingredients
- 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: Preheat the oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prepare for roasting the vegetables and chickpeas.
- Prepare and Roast Veggies and Chickpeas: Dice the honeynut squash into small cubes, slice the shallots, and drain and rinse the chickpeas thoroughly. Spread them on the prepared sheet pan, drizzle generously with olive oil, season with kosher salt, and toss everything together. Roast in the oven for 30 minutes, or until the shallots start to char and the chickpeas become crisp and golden brown.
- Cook the Pearl Couscous: While roasting, bring a medium pot of water to a boil with a large pinch of salt. Add the pearl couscous and cook on medium-high heat until tender, similar to pasta cooking. Drain and rinse the couscous with cold water to stop the cooking process 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 olive oil over medium-low heat and add the thinly sliced garlic. Fry the garlic until it begins to turn golden, tossing frequently to ensure even cooking. Add coriander seeds and fry for 30-45 seconds until fragrant. Next, sprinkle in the cayenne pepper and cinnamon and let the spices bloom 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 crispy chickpeas into the bowl with the couscous. Add the pepitas, finely minced parsley, spiced maple dressing, and a generous squeeze of lemon juice. Toss everything together well, and season with additional salt or lemon juice as needed. Serve immediately while warm for the best flavor experience.
Notes
- Cooking couscous like pasta and rinsing it with cold water prevents clumping and makes it easier to work with.
- Adjust cayenne pepper amount based on your spice tolerance to avoid overpowering heat.
- The salad tastes best served warm but can be enjoyed at room temperature.
- Using the same pot for the dressing helps minimize cleanup.
- Ensure the garlic is golden but not burnt to avoid bitterness in the dressing.
