Autumn Couscous Salad (Print Version)
# Ingredients:
01 -
1 ½ cups pearl couscous.
02 -
1 tbsp olive oil.
03 -
1 cup cubed butternut squash.
04 -
¼ cup dried cranberries.
05 -
¼ cup chopped pecans.
06 -
½ cup feta cheese.
07 -
1 tbsp maple syrup.
08 -
1 tbsp balsamic vinegar.
09 -
Salt and pepper, to taste.
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender.
03 -
Cook couscous according to package instructions.
04 -
In a large bowl, combine roasted squash, cooked couscous, cranberries, pecans, and feta cheese.
05 -
Drizzle with maple syrup and balsamic vinegar. Toss to combine.
06 -
Season with salt and pepper to taste. Serve warm or chilled.
# Notes:
01 -
This Autumn Pearl Couscous Salad is full of vibrant Fall flavors, with roasted butternut squash, sweet cranberries, crunchy pecans, and creamy feta. It's perfect for fall gatherings as a side dish.