Autumn Couscous Salad Recipe

Name: Autumn Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Fresh Orange Juice; 2 Tablespoons Fresh Lemon Juice; 1/2 cups Olive Oil, Divided; Kosher Salt And Freshly Ground Black Pepper, To Taste; 1 whole (1 1/2 Pound Size) Butternut Squash, Peeled, Seeded, And Diced; 1 pinch Crushed Red Pepper Flakes; 1 cup Israeli Couscous; 2 cups Low Sodium Chicken Broth; 1/2 Red Onion, Thinly Sliced; 1/2 cups Crumbled Feta Cheese; 1/4 cups Pomegranate Seeds; 1/4 cups Chopped Walnuts, Toasted; 3 cups Baby Arugula

Servings: persons

2 Tablespoons Fresh Orange Juice
2 Tablespoons Fresh Lemon Juice
1/2 cups Olive Oil, Divided
Kosher Salt And Freshly Ground Black Pepper, To Taste
1 whole (1 1/2 Pound Size) Butternut Squash, Peeled, Seeded, And Diced
1 pinch Crushed Red Pepper Flakes
1 cup Israeli Couscous
2 cups Low Sodium Chicken Broth
1/2 Red Onion, Thinly Sliced
1/2 cups Crumbled Feta Cheese
1/4 cups Pomegranate Seeds
1/4 cups Chopped Walnuts, Toasted
3 cups Baby Arugula

1
1. Whisk together the orange juice, lemon juice, and 1/4 cup of olive oil in a small bowl. Season with salt and pepper, to taste. Set aside until ready to use.
2
2. Preheat the oven to 400u00b0F. Toss together the butternut squash, 2 tablespoons of olive oil, and the red pepper flakes on a large rimmed baking sheet. Season with salt and pepper and arrange in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, turning once, until the squash is tender and golden.
3
3. Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the couscous and cook for 3 to 4 minutes, stirring occasionally, until lightly toasted. Add the chicken broth and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer for 8 to 10 minutes or until all of the liquid is absorbed into the couscous. Transfer the couscous into a large bowl. Add the roasted butternut squash, red onion, feta, pomegranate seeds, walnuts, arugula and the dressing and toss to coat. Serve warm or at room temperature.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Fresh Orange Juice, 2 Tablespoons Fresh Lemon Juice, 1/2 cups Olive Oil, Divided, Kosher Salt And Freshly Ground Black Pepper, To Taste, and more.

Yes, Autumn Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Autumn Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions