I recently made this Autumn Pearl Couscous Salad Recipe, and it instantly became one of my favorite fall dishes. The mix of roasted vegetables, chewy couscous, and sweet bursts of fruit feels comforting yet fresh. I love how colorful and festive it looks on the table. It works just as well for weeknight dinners as it does for holiday gatherings.
Honestly, every time I serve it, people ask me for the recipe. You can also enjoy this comforting dish alongside a warm bowl of Broccoli Cheese Soup Recipe for an extra cozy meal.
Ingredients Section
This salad shines because each ingredient adds texture, sweetness, or savory balance. Using fresh and quality ingredients really makes a difference in flavor. For a heartier dinner, pairing it with Garlic Parmesan Chicken Pasta Bake Recipe works beautifully.
• 1½ cups pearl couscous – Toasting or cooking it properly gives the salad its signature chewy bite.
• 2 cups butternut squash, cubed – Roasting brings out natural sweetness and adds softness to contrast the couscous.
• 2 cups Brussels sprouts, halved – Roast until crispy edges form for extra flavor.
• 1 small red onion, sliced – Adds mild sharpness and color when roasted.
• 3 tablespoons olive oil – Helps vegetables roast evenly and deepens flavor.
• ½ teaspoon salt – Essential for bringing out vegetable sweetness.
• ¼ teaspoon black pepper – Adds gentle heat without overpowering.
• ½ cup pomegranate arils – Provide juicy bursts and beautiful color.
• ⅓ cup dried cranberries – Adds chewiness and subtle sweetness.
• ½ cup crumbled feta cheese – Creamy saltiness balances the sweet elements. Use fresh feta for best texture.
• ¼ cup chopped parsley – Fresh herbs brighten the salad.
• ⅓ cup toasted almonds or walnuts – Adds crunch; always toast nuts for better flavor.
For the dressing:
• 3 tablespoons olive oil – Forms the base of the dressing.
• 2 tablespoons fresh lemon juice – Adds freshness and balance.
• 1 tablespoon maple syrup or honey – Enhances autumn flavors.
• ½ teaspoon Dijon mustard – Adds depth and helps emulsify dressing.
• Salt and pepper to taste – Adjust to your preference.
Note: Serves 6–8 people depending on portion size.
Variations
You can easily customize this salad depending on dietary needs or what you have available.
• Make it dairy-free by skipping feta or using plant-based cheese.
• Add roasted sweet potatoes or carrots for extra sweetness.
• Include chickpeas for added protein and a heartier salad.
• Swap nuts with pumpkin seeds or sunflower seeds for nut-free versions.
• Add apple slices or pear cubes for extra fall sweetness.
Cooking Time
This recipe comes together fairly quickly, especially if vegetables roast while couscous cooks.
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
Equipment You Need
Simple kitchen tools are enough for this recipe.
• Baking sheet – Used for roasting vegetables evenly.
• Saucepan – For cooking pearl couscous.
• Mixing bowl – To combine all salad ingredients.
• Small bowl or jar – For mixing dressing.
• Knife and cutting board – For chopping vegetables and herbs.
How to Make Autumn Pearl Couscous Salad Recipe?
This recipe is simple and flexible, making it ideal for both beginners and experienced cooks. Preparing ingredients ahead of time makes assembly even easier. Each step builds flavor through roasting and balanced seasoning. Follow these steps for perfect results.
Roast the Vegetables
Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and onion with olive oil, salt, and pepper. Roast for about 20–25 minutes until tender with lightly crisped edges.
Cook the Pearl Couscous
Bring salted water or broth to a boil and cook couscous according to package directions. Drain excess water if needed and let it cool slightly to prevent sogginess.
Prepare the Dressing
Whisk olive oil, lemon juice, maple syrup, mustard, salt, and pepper until smooth. Taste and adjust acidity or sweetness to your liking before combining with salad.
Combine the Salad
In a large bowl, mix couscous with roasted vegetables, cranberries, nuts, and herbs. Gently fold everything so ingredients stay intact and evenly distributed.
Add Toppings and Serve
Sprinkle feta and pomegranate seeds over the top before serving. Serve warm or chilled, depending on preference and occasion.
Additional Tips for Making This Recipe Better
After making this several times, I’ve picked up a few tricks that improve both texture and flavor.
• I always roast vegetables until slightly caramelized because it adds deeper sweetness.
• I let couscous cool slightly before mixing so the salad doesn’t become mushy.
• I add feta right before serving so it stays creamy and fresh.
• I taste the dressing twice and adjust lemon or sweetness to balance flavors.
• I toast nuts in a dry pan for a few minutes to boost crunch and aroma.
How to Serve Autumn Pearl Couscous Salad Recipe?
This salad is very versatile and fits many occasions.
Serve it slightly warm alongside roasted chicken, turkey, or grilled fish for dinner. It also works beautifully as part of a holiday spread or potluck table. For presentation, sprinkle extra herbs, feta, and pomegranate seeds on top to make the dish vibrant and inviting
Nutritional Information
Here’s a quick look at approximate nutrition per serving.
• Calories: Around 320 kcal per serving
• Protein: About 9 g per serving
• Carbohydrates: Around 45 g per serving
• Fat: About 12 g per serving
Make Ahead and Storage
Planning ahead makes this salad even more convenient for gatherings or busy weeks.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep dressing separate if preparing early to maintain freshness.
Freezing
Freezing is not recommended since couscous and roasted vegetables lose texture once thawed, becoming soft and watery.
Reheating
If you prefer it warm, gently heat portions in the microwave or skillet. Add fresh herbs or dressing afterward to refresh flavors.
Why You’ll Love This Recipe?
This dish is loved for both flavor and flexibility. Here’s why it stands out:
• Easy to prepare ahead
It stores well and tastes great even the next day, making meal planning simple.
• Perfect for gatherings
Its bright colors and comforting flavors make it a standout dish at parties or holidays.
• Customizable ingredients
You can easily adjust ingredients for dietary needs or seasonal produce availability.
• Balanced flavors and textures
Sweet, savory, creamy, and crunchy elements combine for a satisfying bite every time.
• Works as side or main dish
Add protein for a full meal or serve as a side with roasted meats.
This Autumn Pearl Couscous Salad brings cozy seasonal flavors into one colorful and satisfying dish. Once you try it, it might just become a regular part of your fall menu too.
Autumn Pearl Couscous Salad Recipe For Every Table
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and onion with olive oil, salt, and pepper. Roast for about 20–25 minutes until tender with lightly crisped edges.
- Bring salted water or broth to a boil and cook couscous according to package directions. Drain excess water if needed and let it cool slightly to prevent sogginess.
- Whisk olive oil, lemon juice, maple syrup, mustard, salt, and pepper until smooth. Taste and adjust acidity or sweetness to your liking before combining with salad.
- In a large bowl, mix couscous with roasted vegetables, cranberries, nuts, and herbs. Gently fold everything so ingredients stay intact and evenly distributed.
- Sprinkle feta and pomegranate seeds over the top before serving. Serve warm or chilled, depending on preference and occasion.
Notes
- I always roast vegetables until slightly caramelized because it adds deeper sweetness.
- I let couscous cool slightly before mixing so the salad doesn’t become mushy.
- I add feta right before serving so it stays creamy and fresh.
- I taste the dressing twice and adjust lemon or sweetness to balance flavors.
- I toast nuts in a dry pan for a few minutes to boost crunch and aroma.
