Honeynut Harvest Couscous Salad Recipe

Introduction

This Honeynut Harvest Couscous Salad is a vibrant and comforting dish perfect for celebrating seasonal flavors. With roasted honeynut squash, crispy chickpeas, and a warm spiced maple dressing, it’s a delightful blend of sweet, savory, and spicy notes.

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
• 3 tbsp (35g) olive oil
• 2 garlic cloves, thinly sliced
• 1 tsp coriander seeds
• 1/4-1/2 tsp cayenne (adjust depending on spice tolerance)
• 1/4 tsp cinnamon
• 2-3 tsp maple syrup

Instructions

1. Step 1: Preheat the oven to 450°F and line a medium sheet pan with parchment paper.
2. Step 2: Dice the honeynut squash into small cubes, slice the shallots, and thoroughly drain and rinse the chickpeas. Place them on the prepared pan, drizzle generously with olive oil, season with kosher salt, and toss to combine. Roast for 30 minutes or until the shallots begin to char and the chickpeas are crisp and brown.
3. Step 3: 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 over medium-high heat until the couscous is soft, then drain and rinse with cold water to stop the cooking process. Transfer the couscous to a serving bowl.
4. Step 4: In a skillet or the same pot used for couscous, heat the olive oil over medium-low heat. Add the thinly sliced garlic and cook until it starts to turn golden, tossing regularly. Add coriander seeds and cook for 30-45 seconds. Sprinkle in cayenne and cinnamon, cooking for about 10 seconds to bloom the spices. Remove from heat and stir in the maple syrup.
5. Step 5: Combine the roasted vegetables and chickpeas with the couscous in the serving bowl. Add the pepitas, minced parsley, spiced maple dressing, and a generous squeeze of lemon. Toss everything together and adjust seasoning with salt and lemon juice as needed. Serve warm for best flavor.

Tips & Variations

• To prevent couscous from clumping, rinse with cold water after cooking and drain thoroughly.
• Adjust cayenne pepper depending on your preferred spice level.
• Swap pepitas for toasted walnuts or almonds for a different texture.
• Use fresh lemon juice for added brightness right before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled as a refreshing salad. If reheating, add a splash of water or olive oil to loosen the couscous.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but honeynut squash is preferred for its sweetness and texture. Acorn or butternut squash can be good substitutes, though roasting time may vary.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and flavors deepen over time. Keep the dressing separate if you prefer to keep the salad fresh and toss just before serving.

Honeynut Harvest Couscous Salad Recipe

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★★★★★

4.6 from 771 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and hearty Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crispy chickpeas, and spiced maple dressing, tossed together with pearl couscous, pepitas, and fresh parsley. This warm salad blends sweet and savory flavors with a touch of spice, perfect for a comforting fall meal or side dish.

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Ingredients

Scale 1x2x3x

Produce

• 1 medium honeynut squash, chopped into small cubes (155g cubed)
• 2 small shallots, sliced (120g sliced)
• 2 garlic cloves, thinly sliced
• 1/4 cup loosely packed parsley, finely minced
• Generous squeeze of lemon

Canned Goods

• 1 (14 oz) can chickpeas, drained and rinsed

Grains

• 1/2 cup (85g) pearl couscous

Pantry & Spices

• 3 tbsp (35g) olive oil, plus extra for roasting
• Diamond Crystal kosher salt, to taste
• 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
• 1/4 cup (30g) pepitas (aka pumpkin seeds)

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Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prepare for roasting.
2. Prepare and Roast Vegetables and Chickpeas: Dice the honeynut squash into small cubes, slice the shallots, and drain and rinse the chickpeas thoroughly. Spread them evenly on the prepared sheet pan. Drizzle generously with olive oil, season with kosher salt, and toss together to coat well. Roast in the oven for about 30 minutes or until the shallots begin to char and the chickpeas turn crisp and brown.
3. Cook the Couscous: While the vegetables are roasting, bring a medium pot of salted water to a boil. Add the pearl couscous and cook over medium-high heat until tender, similar to pasta, about 6-8 minutes. Drain and rinse the couscous under cold water to stop the cooking process and prevent clumping. Transfer the couscous to a large serving bowl.
4. Make the Spiced Maple Dressing: In a skillet or the same pot used for couscous, heat 3 tbsp olive oil and add the thinly sliced garlic over medium-low heat. Fry until the garlic starts turning golden, stirring frequently to avoid burning. Add the coriander seeds and fry for 30-45 seconds to release their flavor. Sprinkle in the cayenne pepper and cinnamon, letting them bloom for about 10 seconds. Remove from heat and stir in the maple syrup to combine a warm, spiced, sweet dressing.
5. Assemble the Salad: Add the roasted honeynut squash, shallots, and crispy chickpeas to the couscous bowl. Toss in the pepitas and minced parsley. Pour the spiced maple dressing over the salad and add a generous squeeze of lemon juice. Toss everything together thoroughly to combine the flavors. Adjust seasoning with more salt or lemon as desired.
6. Serve Warm: Serve the salad immediately while warm for the best flavor and texture experience.

Notes

• Cooking pearl couscous like pasta and rinsing it helps prevent clumping and sticking.
• Adjust cayenne pepper quantity depending on your preference for spice; start with less if unsure.
• The roasted shallots add a nice charred flavor—don’t skip the roasting step.
• Use fresh coriander seeds for best flavor impact in the dressing.
• This salad can be served warm or at room temperature; however, it tastes best when served warm.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: honeynut squash salad, couscous salad, roasted squash, fall salad, vegetarian salad, chickpea salad, spiced maple dressing