Autumn Pearl Couscous Salad

🛒 Ingredients (Check Off As You Measure)

• 1 1/2 cups pearl couscous (or Israeli couscous)
• 2 cups butternut squash, peeled and cubed (1/2-inch)
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 cups vegetable broth (or water)
• 1/4 cup fresh parsley, chopped (for garnish)

🍳 Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast for 20-25 minutes until tender and caramelized at the edges.
2. While the squash roasts, heat a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring often, until lightly golden and fragrant. Pour in the vegetable broth, add 1/2 teaspoon salt, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until the liquid is absorbed and couscous is tender. Fluff with a fork.
3. In a small bowl, whisk together the remaining 2 tablespoons olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
4. In a large mixing bowl, combine the cooked couscous, roasted butternut squash, dried cranberries, and pecans. Pour the dressing over the top and toss gently to coat everything evenly.
5. Let the salad sit for 5 minutes to absorb the flavors, then garnish with fresh parsley. Serve warm or at room temperature.