I have a thing for pearl couscous; I am honestly kind of obsessed with its taste, texture, and overall beauty. Truly looks like pearls that you can eat! This autumn pearl couscous salad is inspired by all these wonderful fall vibes Chicago is currently having. I included flavors reminiscent of Fall in this recipe too like butternut squash, dried cranberries, and pecans.
This Autumn pearl couscous salad is the perfect side dish this time of year with almost anything. I am serving it with salmon tonight but it can go fantastic with steak, chicken, shrimp, or even on its own! I know how much you love my easy salad recipes after all the remakes and positive feedback from my bulgar salad. Therefore, I am so excited to hear what you think of this one once you make it! I forgot to mention, it is so easy too!
Sometimes pearl couscous is difficult to find but not to worry; there are some great replacements. A wonderful gluten free substitute would be quinoa. Orzo is a great pasta that mimics flavor and size of couscous too but if you can get your hands on pearl couscous; that is the best!
I honestly got hooked on pearl couscous when I would frequent Texas De Brazil. They ave a delicious couscous salad with dried cranberries and asparagus. I have been craving it and decided to do an autumn spin on it!
To go along with this delicious salad, I made a zesty vinaigrette! It has olive oil, mustard, honey, and vinegar. You can add as much or as little as you like. I personally love my salads to be well dressed! This vinaigrette will also go fantastic on other salads too so it is definitely one to make and store in your fridge!
Autumn Pearl Couscous Salad
- 1/4 cup Olive Oil
- 2 tbsp Spicy Brown Mustard Dijon works too
- 2 tbsp Lemon's Juice
- 2 tbsp Fresh orange juice
- 2 tbsp Honey
- 2 tbsp Apple Cider Vinegar
- 1 tsp Garlic crushed
- Salt & Pepper to taste
- 1 cup Pearl Couscous cooked
- 1/3 cup Dried Cranberries
- 1/3 cup Pecans
- 1/4 Red onion thinly sliced
- 1 cup Kale leaves chopped
- 1 cup Butternut Squash Pan fried or roasted
- Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any, Taste and adjust if needed. Some may prefer sweeter or more acidic.
- Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge.