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autumn pearl couscous salad with roasted squash, apple & maple-mustard — easy seasonal side Pinterest recipe pin

Autumn Pearl Couscous Salad with Roasted Squash and Maple-Mustard Dressing

Tender pearl couscous tossed with roasted squash, crisp apple, toasted pecans, and a warm maple-mustard dressing for an easy seasonal side with bright texture contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pearl Israeli couscous
  • 1 1/4 cups low-sodium vegetable broth or water
  • 1 small butternut squash about 1 pound, peeled and cut into 1/2-inch cubes
  • 10 ounces Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil plus 1 tablespoon divided
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper divided
  • 1/2 teaspoon ground cinnamon
  • 1 large apple Honeycrisp or similar, diced
  • 1/2 cup toasted pecans roughly chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Optional: 1 teaspoon lemon juice to toss apples optional

Equipment

  • 1 13×18-inch rimmed sheet pan
  • 1 Medium saucepan (2–3 quart) with lid
  • 1 Large mixing bowl
  • 1 Small skillet

Method
 

Roast the vegetables
  1. Preheat oven to 425°F and line a rimmed baking sheet; toss 1 pound cubed butternut squash and 10 ounces halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cinnamon, then spread in a single layer and roast 22–28 minutes, stirring once, until edges are caramelized.
Cook the couscous
  1. Bring 1 1/4 cups low-sodium vegetable broth to a simmer, stir in 1 cup pearl couscous and 1 tablespoon olive oil, cover and remove from heat, let sit 8–10 minutes, then fluff with a fork and check for tenderness.
Make the dressing
  1. Warm 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar in a small skillet over medium-low heat until glossy, about 2 minutes; do not boil.
Assemble the salad
  1. Place warm couscous in a large bowl and pour the warm dressing over it, stirring gently and letting it sit 8–10 minutes so the pearls absorb flavor.
  2. Add roasted squash and Brussels sprouts, 1 diced apple, 1/3 cup crumbled feta, 1/2 cup toasted pecans, and 2 tablespoons chopped parsley; toss gently and adjust salt and pepper to taste.
  3. Chill the salad at least 20 minutes before serving; if serving warm, let sit 5 minutes after tossing. If desired, add up to 1 tablespoon extra olive oil if the salad seems dry after chilling.

Notes

Use a 1:1.25 pearl couscous-to-liquid ratio for best texture. Roast vegetables at 425°F in a single layer to get caramelized edges—avoid crowding the pan. Store in an airtight container for up to 3 days and do not freeze; keep nuts and apples separate if prepping ahead for best crunch.