Autumn Couscous Salad Recipe (Simple + Flavorful!)

This autumn couscous salad recipe is healthful, hearty and tremendous flavorful. It really is one of the best salad of the season — and since it makes use of hearty components, it retains tremendous effectively for a number of days within the fridge (aka nice for meal prep!).

A vibrant couscous salad recipe featuring kale, chickpeas, roasted butternut squash, Brussels sprouts, red onion, blue cheese, dried cranberries, and lentils in a glass bowl with gold utensils on top.

It’s cozy, contemporary salad that’s good for lunch, gatherings, or to function a straightforward aspect dish. I can’t wait so that you can strive it ❤️.

All the autumn flavors: I’m talkin’ butternut squash, Brussels sprouts, hearty kale, and essentially the most wonderful do-it-yourself maple balsamic dressing.
Simple prep: Essentially the most time consuming a part of this recipe is roasting the veggies. Apart from that, it’s all about meeting. Plus, it retains effectively within the fridge for the week.
Customizable: Don’t have all the pieces available for this salad? I’m recommending a number of simple swaps to customise this recipe to your liking or what you might have available.

Cubed butternut squash and halved Brussels sprouts spread on a parchment-lined baking sheet, seasoned with salt, pepper, and herbs—perfect for adding to your favorite couscous salad recipe after roasting.

Substances Wanted

Veggies: Butternut squash, Brussels sprouts, kale and purple onion come collectively so as to add add a lot crunch, and steadiness in taste.
Herbs: Thyme is an iconic herb of autumn, and also you’ll want contemporary Thyme for this salad. I don’t suggest substituting for dried Thyme.
Combine-ins: You’ll combine in pearl couscous, Boursin cheese and crunchy lentils proper earlier than serving. All 3 add nice taste depth and contrasting texture.
Dressing: This do-it-yourself dressing can’t be beat! The mixture of balsamic vinegar, maple, dijon and salt (amongst a number of different pantry staples) actually is integral to the flavour of this salad. In case you should go along with store-bought, I like to recommend a balsamic dressing.

A person tossing a couscous salad recipe in a glass bowl with chickpeas, roasted vegetables, kale, red onion, cranberries, and cheese using two gold utensils.

Butternut squash –> Candy potatoes or carrots
Couscous –> Quinoa, barley, farro or some other grain
Boursin cheese –> Any smooth cheese like goat or feta (you’ll be able to even skip the cheese if you wish to preserve this dairy free)
Add a meat protein –> Once I serve this salad as a most important dish, I like so as to add a meat protein. My go-to is my bone-in crispy hen thighs, however my air fryer hen breast, would even be delish.

Suggestions for Making This Couscous Salad Recipe

For fluffy and by no means mushy couscous: I like to recommend making your pearl couscous in keeping with bundle instructions, after which straining off any further liquid and giving it a fast rinse beneath chilly water. Then, unfold it out on a paper towel to soak up any further liquid whilst you assemble the remainder of the salad.

Can’t discover crunchy lentils? I get it! Typically they are often exhausting to search out at some grocery shops. Be at liberty to substitute your favourite chopped nut. I’ve made this salad with chopped walnuts and shelled solar flower seeds, and each have been scrumptious alternate options.

A glass bowl filled with a vibrant couscous salad recipe featuring chickpeas, dried cranberries, red onions, kale, roasted squash, Brussels sprouts, lentils, and crumbled cheese.

Methods to Serve It

This autumn salad is ideal for fall gatherings, meal prep for straightforward lunch, as a aspect dish, or a most important. It really is that versatile! Wish to add a meat protein? Serve it with my crispy parmesan crusted hen and even this good spatchcock hen.

Retailer leftover couscous salad in an hermetic container within the fridge for as much as 3-5 days. Toss once more earlier than serving leftovers to freshen issues up and redistribute the dressing.

Extra of My Favourite Salad Recipes

Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Add the butternut squash and Brussels sprouts to the baking sheet. Add the olive oil, salt, pepper, and contemporary thyme to the greens and toss to coat. Roast the greens for 20 minutes, tossing midway by means of. Take away from the oven and put aside.
Put together the couscous. Convey 1.5 cups of salted water to a boil. Add the couscous. Convey to a boil once more after which cowl and cut back the warmth to low and simmer for quarter-hour. Take away from the warmth. Pressure out any remaining liquid and rinse with chilly water. Put aside.
Place kale in a bowl and drizzle with olive oil. Therapeutic massage the kale together with your palms till it softens. Add the cranberries, purple onion, chickpeas, roasted greens, and couscous to the kale. Toss to mix.
Add the entire components for the dressing to a bowl and whisk to mix. Pour the dressing over the salad and toss to coat.
Prime the salad with Boursin cheese and dried lentils. Salt and pepper to style.
Serve instantly or retailer within the fridge to chill and absorb flavors.

Candy potatoes can be utilized to interchange the butternut squash.
Be at liberty to make use of pre-cooked couscous or some other grain. Some replacements for couscous might be quinoa, barley, or farro.

Energy: 328 kcal, Carbohydrates: 51 g, Protein: 12 g, Fats: 9 g, Fiber: 11 g, Sugar: 4 g