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Autumn Pearl Couscous Salad Recipe
Ben Carraoli

Autumn Pearl Couscous Salad Recipe

I have to admit, I fell in love with pearl couscous the moment I tried it. Its chewy, tender texture and beautiful, pearl-like appearance make every bite feel special. Recently, I experimented with an autumn-inspired salad, combining fall flavors like roasted butternut squash, dried cranberries, and crunchy pecans.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil – Use extra virgin for a richer fruity flavor.
  • 2 tbsp spicy brown mustard – Adds a tangy zesty kick; Dijon works beautifully too.
  • 2 tbsp lemon juice – Freshly squeezed brightens the dressing.
  • 2 tbsp fresh orange juice – Enhances the sweetness and balances acidity.
  • 2 tbsp honey – Provides a subtle sweetness; swap for maple syrup for vegan.
  • 2 tbsp apple cider vinegar – Gives a mild tang that complements the roasted squash.
  • 1 tsp crushed garlic – Fresh garlic is key for aromatic depth.
  • Salt and pepper – Season to taste; don’t skimp.
  • 1 cup pearl couscous cooked – Tender, chewy pearls that soak up the dressing.
  • 1/3 cup dried cranberries – Add sweet-tart notes for a classic fall feel.
  • 1/3 cup pecans – Toast lightly for extra crunch and nutty flavor.
  • 1/4 red onion thinly sliced – Sharpness balances sweet and savory.
  • 1 cup kale leaves chopped – Massage first to soften and release flavor.
  • 1 cup butternut squash roasted or pan-fried – Sweet, caramelized bites enhance fall vibes.

Method
 

  1. Start by cooking the pearl couscous according to package instructions until tender but slightly chewy. While the couscous cooks, cube your butternut squash and roast it in olive oil until golden and caramelized. This dual prep gives the salad its signature fall flavor.
  2. In a small bowl or jar, whisk together olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, garlic, salt, and pepper. Taste and adjust for sweetness or acidity. This zesty vinaigrette ties all the salad flavors together beautifully.
  3. Massage the chopped kale with a spoonful of dressing to soften it. Combine the couscous, roasted squash, cranberries, pecans, and red onion in a large bowl. Drizzle with about a third of your dressing and toss gently. Adjust seasoning if needed and serve cold or at room temperature.

Notes

  • I always roast the squash with a pinch of cinnamon for a subtle warmth.
  • Massaging kale is a game-changer; it turns fibrous leaves tender and flavorful.
  • Toasting pecans lightly enhances their nutty aroma.
  • I like adding a few fresh orange segments for bursts of juicy sweetness.
  • Letting the salad rest in the fridge for an hour improves flavor melding.