Autumn Pearl Couscous Salad Recipe For Every Table

Ash Tyrrell

Autumn Pearl Couscous Salad Recipe For Every Table

I recently made this Autumn Pearl Couscous Salad, 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.

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Total Time 40

Servings: 8

Ingredients Method Notes

Ingredients

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.
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.

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.