clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall pearl couscous salad with butternut squash in a bowl with slivered almonds and pomegranate seeds

Vegan pearl couscous salad with butternut squash

  • Author: The Hangry Chickpea
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 4 side portions or 2 main portions 1x
  • Diet: Vegan


Units Scale


  • 1 cup dried Israeli couscous (aka pearl couscous)
  • 1 can chickpeas
  • 2-3 lb butternut squash
  • kale
  • slivered almonds
  • pomegranate seeds
  • handful parsley (optional)


  • Salt and pepper
  • Zaatar (optional)

Simple vinaigrette

  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • juice of 1/2 lemon
  • pinch of zaatar (optional)
  • pinch of salt and pepper
  • 2 Tbsp pomegranate seeds


1. Prepare butternut squash: preheat oven to 350 F. Meanwhile, peel and remove seeds from butternut squash. Remove ends as well. Then dice into one inch cubes. Toss with a couple Tbsp olive oil, and a pinch of salt and pepper. Roast on a sheet pan for 25-30 mins, flip, then roast for another 25-30 mins. Squash is ready when it's soft and starting to brown. 

2. Prepare crunchy chickpeas: drain and rinse chickpeas. Pat dry, then toss with a Tbsp or two of olive oil, and a pinch of salt, pepper, and zaatar (if desired). Roast on a sheet pan for 30-45 mins. 

3. Cook couscous: when butternut squash is almost ready (or already out of the oven), prepare couscous according to package instructions. When finished, transfer immediately to mixing bowl with a little bit of vinaigrette to prevent sticking. 

4. De-stem kale & prepare vinaigrette: shred kale, removing thick stems along the way. For vinaigrette, put all ingredients into a jar, cover securely and and shake to combine. 

5. Build salad: start with kale and a couple Tbsp of dressing. Then add 2-3 big scoops of butternut squash, all of the couscous, chickpeas, a couple pinches of almonds, 1/4 cup-ish of pomegranate seeds and a few leaves of shredded parsley if desired. Gently mix with the rest of the vinaigrette, and serve. Store in an airtight container for up to 3 days.