Description
A vibrant and wholesome Moroccan Pearl Couscous Salad featuring roasted butternut squash, fresh vegetables, chickpeas, and a creamy turmeric tahini dressing. This flavorful salad combines the nutty texture of pearl couscous with sweet roasted squash and zesty dressing, perfect as a nutritious side or main dish.
Ingredients
Roasted Vegetables
- 1 butternut squash (peeled and diced into cubes)
- 2 carrots (peeled and cut into rings)
- 1 tbsp olive oil
- Salt & pepper (to taste)
Couscous
- 1 liter water
- 1 tsp salt
- 1 tsp oil
- 1 200 g package of pearl couscous
Salad Vegetables and Garnishes
- ½ red bell pepper
- ½ orange bell pepper
- ½ can chickpeas (drained and rinsed)
- 1 purple onion (diced)
- 2 small tomatoes (diced)
- ½ cup parsley
- ½ cup feta cheese
Dressing
- ¼ cup tahini
- 1 tsp apple cider vinegar
- ¼ teaspoon sea salt
- 1 tsp maple syrup
- 2 tbsp lemon juice
- Dash of black pepper
- 2–3 tablespoons water
- ¼ tsp turmeric
Instructions
- Cook the Pearl Couscous: Bring 1 liter of water with 1 tsp salt and 1 tsp oil to a boil. Add the pearl couscous and cook on a boil for 8-10 minutes until tender for regular couscous, or 15-17 minutes for gluten-free couscous. Drain and rinse under cold water to stop cooking.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Peel the butternut squash and carrots, then dice the squash into cubes and slice the carrots into rings. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper to taste. Spread them on a lined baking sheet and roast for 30-35 minutes until golden brown and fork-tender.
- Prepare the Dressing: In a blender, combine tahini, apple cider vinegar, sea salt, maple syrup, lemon juice, black pepper, water, and turmeric. Blend until fully emulsified and creamy. Transfer the dressing to a jar for easy serving.
- Assemble the Salad: In a large bowl, combine the cooked pearl couscous with diced red and orange bell peppers, drained chickpeas, diced purple onion, diced tomatoes, roasted butternut squash and carrots, and crumbled feta cheese. For a visually appealing presentation, layer the couscous at the bottom and arrange the vegetables on top in clumps.
- Dress and Garnish: Drizzle the prepared turmeric tahini dressing over the salad and sprinkle with fresh chopped parsley. Toss gently if desired, then serve immediately or chill for flavors to meld.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to one week. The turmeric tahini dressing can also be stored separately in a jar refrigerated for one week.
Notes
- This salad works well with either regular or gluten-free pearl couscous; adjust cooking times accordingly.
- Roasting the butternut squash and carrots enhances their natural sweetness and adds a lovely texture contrast to the salad.
- You can add other seasonal vegetables or herbs according to preference for versatility.
- For vegan option, omit feta or substitute with vegan cheese.
- The turmeric in the dressing adds a beautiful color and health benefits but can be adjusted to taste.
- Use fresh lemon juice for best flavor in the dressing.
- Rinse the couscous after cooking to avoid clumping and achieve a light texture.
- Prepare the dressing in advance and store it separately to keep the salad fresh longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan