Fall Couscous Salad

My friend Annie’s family typically does a potluck-style Thanksgiving. Every family member brings a dish, and there’s a “casual” competition for the best holiday chef. For many years, I was proudly Annie’s woman behind the curtain, and it brought me great joy to create a new crowd-pleasing side that would hopefully snag her the crown. (I’m thrilled to report that we rode Three Cheese Pumpkin Mac, Fall Farro Salad, Sweet Potato Gratin, and Stovetop Stuffing with Sausage, Apple, and Onion to sweet victory.)

I’ve dropped the ball on my side dish duties the past couple years, which is unforgivable, but I’m hoping to make up for lost time and victories with this sweet and savory Fall Couscous Salad. Packed with caramelized delicata squash, tart-sweet cranberries, crunchy apples, and toasted pepitas, it’s the beloved Summer Couscous Salad’s fabulous cousin. Each bite is a seasonal smorgasbord of flavor, and the salad pairs perfectly with just about any protein, from Thanksgiving turkey to weeknight Idiotproof Chicken. And since you can prep it entirely in advance and serve it at room temperature, it’s a no-brainer for stress-free entertaining.

MAKE AHEAD INSTRUCTIONS:

This fall couscous salad will keep fantastically in an airtight container in the fridge for up to 3 days, just be sure to remove it from the fridge about 20 minutes before serving to allow it to come up to room temperature. (Extreme cold affects the texture and dulls the flavors! Please keep this in mind for all prep ahead salads.) For the absolute best results, wait to add the pepitas and cheese until you plan to serve the salad.

YOU DO YOU OPTIONS:

*Roughly 3 cups of 1-inch cubed butternut squash, acorn squash, or even sweet potato can be used in place of delicata.

*Slivered almonds, pecans, or walnuts are fantastic alternatives to pepitas. You can also skip the nuts if you prefer.

*Feel free to substitute 2 cups cooked farro, quinoa, or wild rice in place of the couscous.

*Pear, seedless red grapes (slice about ¾ cup grapes crosswise into rounds), or a segmented orange are fun swaps for apple.

*Golden raisins, currants, and chopped medjool dates or dried apricots are excellent if subs for the dried cranberries/pomegranate.

*Shaved Parmesan or Manchego is delicious if you’re not feeling goat cheese or feta.

*Love herbs? Feel free to add some chopped parsley into the mix! Or skip the scallions and add a a couple teaspoons of fresh thyme leaves for a cozier salad.

*I love this salad with lemon juice instead of apple cider vinegar.

Fall Couscous Salad

Author – Serena Wolf

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Yields: 4 generous side servings (can easily be stretched to serve 6 when there are other sides involved)

Ingredients

• 1 medium delicata squash
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons pure maple syrup
• ⅛ teaspoon ground cinnamon
• ¾ teaspoon Diamond Crystal kosher salt, divided (plus extra to taste)
• Freshly ground black pepper to taste
• ¼ cup pepitas
• 1 cup pearl (aka Israeli) couscous
• 1½ cups water
• ½ small Honeycrisp or Pink Lady apple, sliced into matchsticks
• 2 whole scallions, very thinly sliced
• ¼ cup dried cranberries or fresh pomegranate arils
• 2 ounces goat cheese or feta, crumbled (optional)

For the dressing:

• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon pure maple syrup

Instructions

• Preheat the oven to 400°. Line a large, rimmed baking sheet with parchment paper.
• Trim the ends from the delicata squash, and slice it in half lengthwise. Remove the seeds. Slice each half lengthwise into 1½ inch planks. (Depending on the width of your squash, you’ll have 2-3 planks.) Slice the planks crosswise into ½-inch thick pieces. Place the squash in a large mixing bowl. Drizzle with 1 tablespoon of the olive oil, maple syrup, cinnamon, and ¼ teaspoon of the kosher salt, and toss to coat.
• Spread the squash on the prepared baking sheet, leaving a little bit of space between each piece. Roast for 15 minutes, then give the squash a stir. Roast for 5 minutes more or until tender (but not mushy!).
• Meanwhile, place the pepitas in a medium saucepan (no oil should be in the pan) over medium heat. Toast for 2 to 3 minutes, shaking the pan occasionally, until lightly browned in spots and fragrant. Transfer to a plate or bowl to cool.
• In the same saucepan you used for the pepitas, heat the remaining 1 tablespoon of olive oil over medium heat. When the oil is hot and shimmering add the couscous and the remaining ½ teaspoon of kosher salt. Cook for 2 minutes until the couscous is lightly browned in spots and toasted. Pour in the water and bring to a boil. Immediately lower to a simmer, cover the pan with a lid, and cook for 8-10 minutes or until all the liquid has been absorbed. Give the couscous a good stir and add it to the mixing bowl you used for the squash. (No need to clean the bowl first.) Let the couscous cool to room temperature, stirring occasionally to prevent clumping.
• In a medium bowl, whisk all the ingredients for the dressing. Add the sliced apple to the bowl with the dressing and toss to coat. (This will ensure that the apple doesn't brown over time.)
• Add the dressing and apple to the bowl with the couscous and toss to combine. Add the scallions, roasted squash, toasted pepitas, and cranberries or pomegranate arils, and toss again. Taste and season with additional salt and pepper if needed.
• Transfer to a serving bowl or platter if you like and top with the cheese (if using). Serve slightly warm or at room temperature.