This Autumn Couscous Salad is filled with roasted veggies, chickpeas, Parmesan cheese, crunchy lacinato kale, and dried cranberries, all topped with a maple tahini dressing! It's full of fresh Fall flavors and the perfect side dish for a Holiday dinner.
As a vegetarian, Thanksgiving is ALL about the sides for me.
Sure, I love my caramelized onion mashed potatoes, and I always make my mushroom gravy, but I also love having a fresh, yet filling, salad to pair with my meal. Luckily, this fall kale salad with couscous hits all the marks!
Ingredients:
Ingredient & substitution notes:
- Couscous: I used tricolor pearl couscous for this recipe, but any variety works!
- Swap for wild rice, quinoa, or even lentils for a fun twist!
- Shaved parmesan: Swap 1:1 with shredded parmesan or even another cheese like feta or Asiago!
- Omit or swap with vegan parmesan cheese to make this salad vegan.
- Chickpeas: I used canned cooked chickpeas, but you can also use freshly cooked chickpeas.
- Make sure to rinse them and thoroughly dry them before roasting so they can get crispy!
- Lacinato kale: Also known as Tuscan kale, this is my favorite variety.
- Swap for any other variety of kale or even try with your favorite lettuce.
- Apple cider vinegar: This adds a nice tang to the dressing!
- Swap 1:1 for lemon juice or white wine vinegar for similar results.
How to make an autumn couscous salad:
Roast the veggies & chickpeas:
Preheat the oven to 400F. Then, add the cubed butternut squash, sliced brussel sprouts, and cooked chickpeas to a baking tray. Top with the olive oil, garlic powder, salt, & pepper.
Mix to combine. Then, add to the oven and roast for 25 minutes.
Make the couscous
While the vegetables and chickpeas are cooking, make the couscous. Bring a pot of salted water or vegetable broth to a boil and add in the pearled couscous. Cook according to the package instructions and strain.
Move the strained couscous to a bowl and place it in the fridge to cool before adding to the salad. You can also make the couscous a day ahead of time to help with prep!
Prep veggies & make the maple tahini dressing:
While the couscous and roasted veggies are cooling, prep the lacinato kale. Wash it, remove the inner tough stems, and chop the kale leaves into bite-sized pieces.
Measure out the parmesan cheese and dried cranberries.
Finally, make the maple tahini cider dressing. Add the olive oil, tahini, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, & pepper to a container. Shake together until combined.
Mix & serve!
Add the kale, cooked couscous, roasted vegetables & chickpeas, parmesan cheese, and dried cranberries to a large platter or bowl. Drizzle the maple tahini dressing on top.
Mix until coated, serve, and enjoy this harvest Fall salad!
FAQ & Tips:
Can I make this salad gluten-free?
Definitely! Couscous is made from wheat and is not gluten-free, but you can swap in your favorite gluten-free grain instead. Wild rice, brown rice, or quinoa would all pair really nicely in this salad!
The amount you may want to add will vary on the substitute you chose, so feel free to experiment here!
All the other ingredients in this recipe are already gluten-free.
How do I store leftover pearl couscous salad?
Like most salads, this recipe is truly best when enjoyed the day you make it!
If already assembled with dressing on, this salad can be stored in a closed container in the fridge for 24-48 hours. After that time, the salad gets a bit soggy.
If you are planning to serve this salad later in the day, you can assemble it ahead of time and add the dressing right before serving for the best results.
You can also make the roasted veggies & chickpeas and couscous the day before and store them in a closed container in the fridge for 1-2 days. The veggies do lose a little of their crisp texture, but the couscous is just as good if made ahead of time.
The dressing can also be made ahead of time and stored in a closed container in the fridge for 3-5 days. It may separate slightly when stored, so just make sure to shake it to combine before adding it back to the salad.
I can't wait for you to try this Autumn Cous Cous Salad with roasted veggies, crisp lacinato kale, and a creamy maple tahini dressing. It's the perfect side dish for the Holidays, and it also makes a delicious fiber-packed meal to enjoy anytime!
-TSG
More hearty salad & bowl recipes you will love:
If you loved this recipe, please leave a 5-star review in the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!
Autumn Couscous Salad
Ingredients
Roasted Veggies & Chickpeas:
- 1 ½ cups brussel sprouts sliced in half or quarters depending on size
- 1 ½ cups butternut squash cut into cubes
- 1 ½ cups cooked canned chickpeas one 14 oz can strained & rinsed
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
Salad Ingredients:
- 1 cup dried couscous cooked according to package instructions
- 2 cups chopped lacinato kale
- ½ cup shaved parmesan
- ¼ cup dried cranberries add more if desired
Maple Tahini Dressing:
- ¼ cup olive oil
- 2 Tablespoons tahini
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Roast the veggies & chickpeas:
- Preheat the oven to 400F.
- Add your cubed butternut squash, sliced brussel sprouts, and cooked chickpeas to a tray.
- Add the olive oil, salt, garlic powder, and pepper to the tray. Then, mix together until the veggies & chickpeas are coated.
- Add to the oven and roast for about 25 minutes or until cooked through and browned, but not burnt.
Cook the couscous:
- Place a pot of salted water or vegetable broth on the stove and bring to a boil.
- Once boiling, add in the couscous and cook according to the package instructions. For my couscous, this took about 10 minutes.
- Once cooked, strain and add to a small bowl.
- Place the cooked & strained couscous in the fridge to cool while you prep the rest of the salad and dressing.
Prep salad & dressing:
- Prep the remaining salad ingredients. Remove and discard the inner stems of the kale and cut the leaves into bite-sized pieces. Shred the parmesan and measure out the dried cranberries.
- Next, make the dressing. Add the olive oil, tahini, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to a small container. Cover and shake until combined.
Assemble & serve!
- Add the chopped kale, cooked and cooled couscous, roasted veggies & chickpeas, parmesan cheese, and dried cranberries to a large bowl or platter.
- Then, pour the maple tahini dressing on top.
- Mix until the salad is coated in the dressing. Then, serve & enjoy!
Notes
- Please see the blog post for recipe tips, substitution ideas, and storage tips for leftovers or for prepping ahead.
Leave a Reply