Ingredients
- Pearl Couscous: 1 cup
- Chicken Broth: 2 cups
- Butternut Squash: 1 cup, diced
- Dried Cranberries: 1/2 cup
- Pecans: 1/2 cup, chopped
- Feta Cheese: 1/4 cup, crumbled
- Olive Oil: 2 tablespoons
- Balsamic Vinaigrette: 3 tablespoons
Instructions
- Step 1: Cook the pearl couscous by bringing the chicken broth to a boil in a medium saucepan. Add the couscous, stir, reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside to cool slightly.
- Step 2: While the couscous is cooking, roast the butternut squash. Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 3: In a large bowl, combine the cooked couscous, roasted butternut squash, dried cranberries, and chopped pecans.
- Step 4: Drizzle the balsamic vinaigrette over the salad and gently toss to combine.
- Step 5: Sprinkle the crumbled feta cheese over the salad.
- Step 6: Serve the salad warm or at room temperature. Enjoy!
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions gently in the microwave, adding a splash of chicken broth to keep the couscous moist.
- Serve this salad as a delightful side dish for roasted chicken or grilled salmon to complete the autumn theme.
- For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American