Harvest Couscous Salad
A delightful celebration of autumn’s flavors with roasted veggies, sweet fruits, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup couscous
- 1 cup butternut squash, cubed
- 1 red bell pepper, chopped
- 1 red onion, diced
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup fresh herbs, chopped (parsley and mint)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel and dice the butternut squash.
- Roast the butternut squash and red bell pepper with olive oil, salt, and pepper for 20-25 minutes.
- Bring 1 cup of water to a boil, add a pinch of salt, and stir in the couscous. Turn off the heat and cover for 5 minutes.
- Combine the cooked couscous, roasted veggies, red onion, and cranberries in a large bowl.
- Whisk together olive oil, lemon juice, and herbs, then drizzle over the salad.
- Fold in the feta cheese just before serving.
- Taste and adjust seasonings if needed.
- Serve with love!
Notes
This salad can be made ahead of time for better flavor amalgamation; keep dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 10g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: autumn salad, couscous salad, healthy recipes