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fall pearl couscous salad with butternut squash in a bowl with slivered almonds and pomegranate seeds.

Vegan Pearl Couscous Salad with Butternut Squash

Angela Milnes
This vegan couscous salad with butternut squash is a hearty yet healthy meal perfect for fall or any season.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Lunch & Dinner
Cuisine Mediterranean
Servings 4 side portions or 2 main portions
Calories 365 kcal

Ingredients
  

  • Salad
  • 1 cup dried Israeli couscous aka pearl couscous
  • 1 can chickpeas
  • 2-3 lb butternut squash
  • kale
  • slivered almonds
  • pomegranate seeds
  • handful parsley optional
  • Seasoning
  • Salt and pepper
  • Zaatar optional
  • Simple vinaigrette
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • juice of ½ lemon
  • pinch of zaatar optional
  • pinch of salt and pepper
  • 2 Tbsp pomegranate seeds

Instructions
 

  • 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. 
  • 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. 
  • 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. 
  • Shred kale, removing thick stems along the way. For vinaigrette, put all ingredients into a jar, cover securely and and shake to combine. 
  • 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, ¼ 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. 

Nutrition

Calories: 365kcalCarbohydrates: 61gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 15mgPotassium: 890mgFiber: 7gSugar: 6gVitamin A: 24108IUVitamin C: 48mgCalcium: 120mgIron: 2mg
Keyword CousCous Salad, Couscous with Butternut Squash, Vegan Cous Cous Salad
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