Description

Autumn Pearl Couscous Salad with Maple-Cider Vinaigrette is a delightful dish that captures the essence of fall in every bite. This vibrant salad combines fluffy pearl couscous, crunchy vegetables, and a tangy maple-cider dressing, making it perfect for potlucks or cozy family gatherings. Each serving brings together sweet, nutty, and savory flavors that evoke warmth and comfort—ideal for celebrating the season.

Ingredients

Scale

1 cup pearl couscous
2 tbsp pure maple syrup
2 tbsp cider vinegar
3 tbsp extra virgin olive oil
1 red bell pepper, diced
2 cups fresh baby spinach, chopped
1/2 cup walnuts, toasted
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
Salt and pepper to taste

Instructions

1. Cook the couscous: Bring salted water to a boil in a medium saucepan. Add pearl couscous and cook for 8-10 minutes until tender. Drain and set aside.
2. Make the dressing: In a bowl, whisk together maple syrup, cider vinegar, olive oil, salt, and pepper until emulsified.
3. Prepare vegetables: Dice red bell pepper and chop spinach.
4. Toast walnuts: In a dry skillet over medium heat, toast walnuts for about 5 minutes until fragrant.
5. Combine ingredients: In a large bowl, mix cooked couscous with veggies, toasted walnuts, dried cranberries, and feta cheese.
6. Dress the salad: Pour vinaigrette over the mixture and toss gently to coat evenly.
7. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 380
Sugar: 10g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 6g
Protein: 10g
Cholesterol: 20mg

Keywords: For added flavor, toast the couscous before cooking in vegetable broth instead of water. Feel free to customize with seasonal vegetables or herbs like parsley or thyme for extra freshness.