This refreshing and nutritious butternut couscous salad is a delightful combination of flavors and textures. The sweetness of roasted butternut squash pairs perfectly with the light and fluffy couscous, while the addition of fresh herbs, tangy dressing, and crunchy nuts adds layers of deliciousness. Whether you’re looking for a satisfying side dish or a light meal, this butternut couscous salad is sure to impress. Follow this easy recipe to create a vibrant and flavorful salad that will tantalize your taste buds.
Butternut Couscous Salad Recipe
Enjoy a burst of flavors with this vibrant butternut couscous salad. Roast the butternut squash until tender and golden, then combine it with fluffy couscous, fresh herbs, tangy dressing, and crunchy nuts. The result is a delicious and satisfying salad that can be served as a side dish or enjoyed as a light meal. Embrace the versatility of this recipe by customizing it with your favorite ingredients or adding protein for a more substantial option. Dive into this wholesome and flavorful salad that celebrates the goodness of butternut squash and couscous.
Equipment
- baking sheet
- mixing bowl
- cutting board and knife
- fork
- whisk
Ingredients
- butternut squash
- couscous
- vegetable broth
- onions
- fresh mint leaves
- parsley
- dried cranberries
- lemon juice
- olive oil
- salt and pepper
- toasted nuts
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil for easy cleanup.
- Place the cubed butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat the squash evenly. Roast in the preheated oven for about 20-25 minutes or until the squash is tender and lightly caramelized. Set aside to cool.
- While the butternut squash is roasting, prepare the couscous. In a saucepan, bring the vegetable broth or water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the couscous has absorbed the liquid. Fluff the couscous with a fork and set aside to cool.
- In a large mixing bowl, combine the cooled roasted butternut squash, cooked couscous, chopped red onion, parsley, mint leaves, dried cranberries or raisins, and toasted nuts.
- In a separate small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl. Gently toss until all the ingredients are well coated with the dressing.
- Taste and adjust the seasoning if needed. Add more salt, pepper, or lemon juice according to your preference.
- Transfer the butternut couscous salad to a serving dish. Garnish with additional fresh herbs, if desired.
- Serve the salad at room temperature or chilled, allowing the flavors to meld together. Enjoy it as a side dish alongside grilled meats or as a light and satisfying meal on its own.
Video
Notes
Customize your salad by adding other ingredients such as diced cucumber, crumbled feta cheese, or roasted chickpeas for added protein.
Feel free to adjust the herbs and seasoning according to your taste preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Delight in the vibrant flavors and textures of this butternut couscous salad. With its combination of roasted butternut squash, fluffy couscous, fresh herbs, and tangy dressing, this salad is a perfect balance of flavors. Serve it as a side dish or enjoy it as a light and satisfying meal. Elevate your salad game with this wholesome and delicious butternut couscous salad recipe.
Nutrition
Serving: 800g
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