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Appetizer for 6

Pearl Couscous Salad

Roasted squash, pearl couscous, chickpeas, vegetables, feta, and parsley come together with a tangy tahini dressing.

$1.59per serving $
70 minstart to table
6servings

AfricanVegetarianBudgetAppetizersSide dishesLunchesSnacksSummer

Ingredients

  • 1 butternut squash
  • 2 carrots
  • 1 tbsp olive oil
  • salt & pepper (optional)
  • 1 L water
  • 1 tsp salt
  • 1 tsp oil
  • 1 packages (7 oz) pearl couscous
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1/2 can chickpeas
  • 1 purple onion
  • 2 small tomatoes
  • 1/2 cup parsley
  • 1/2 cup feta
  • 1/4 cup tahini
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp maple syrup
  • 2 tbsp lemon juice
  • 1 dash black pepper
  • 2 1/2 tbsp water
  • 1/4 tsp turmeric

Steps

  1. Heat the oven to 425 F.
  2. Peel and cube the squash, slice the carrots, and toss them with olive oil, salt, and pepper.
  3. Roast the vegetables on a baking sheet for 25 to 30 minutes, until tender.
  4. Boil the water with salt and oil in a large pot, add the couscous, and cook for 8 to 10 minutes.
  5. Chop the peppers, onion, tomatoes, and parsley, and drain the chickpeas.
  6. Whisk the tahini, vinegar, maple syrup, lemon juice, turmeric, pepper, and water in a small bowl.
  7. Cool the couscous briefly, then toss it with the roasted vegetables, chopped produce, chickpeas, feta, and dressing.

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