Introduction

This Honeynut Harvest Couscous Salad is a vibrant and comforting dish perfect for fall or any time you crave something hearty yet fresh. Roasted honeynut squash and crispy chickpeas pair beautifully with pearl couscous and a warm, spiced maple dressing. It’s an easy recipe that brings together sweet, savory, and spicy flavors in one bowl.

A close-up top view of a white speckled bowl filled with a mix of small round white couscous, golden brown chickpeas, orange roasted pumpkin cubes, and thin slices of roasted mushrooms scattered throughout. There are caramelized onion pieces with dark edges, green pumpkin seeds, and sprinkled fresh green herbs adding contrast and texture. The ingredients mix evenly across the bowl, showing a blend of warm orange, yellow, white, and green colors on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (85g) pearl couscous

1 (14 oz) can chickpeas, drained and rinsed

1 medium honeynut squash, chopped into small cubes (155g cubed)

2 small shallots, sliced (120g sliced)

1/4 cup loosely packed parsley, finely minced

1/4 cup (30g) pepitas (aka pumpkin seeds)

Generous squeeze of lemon

Diamond Crystal kosher salt

3 tbsp (35g) olive oil

2 garlic cloves, thinly sliced

1 tsp coriander seeds

1/4-1/2 tsp cayenne (adjust depending on spice tolerance)

1/4 tsp cinnamon

2-3 tsp maple syrup

Instructions

Step 1: Preheat the oven to 450°F and line a medium sheet pan with parchment paper.

Step 2: Dice the honeynut squash into small cubes, slice the shallots, drain and rinse the chickpeas thoroughly, then spread them on the prepared sheet pan. Drizzle generously with olive oil, season with kosher salt, and toss to combine. Roast for 30 minutes or until the shallots start to char and the chickpeas are crisp and brown.

Step 3: While the veggies roast, bring a medium pot of water to a boil. Add the pearl couscous and a large pinch of salt. Cook on medium-high heat until the couscous is soft, then drain and rinse with cold water to stop cooking and prevent clumping. Transfer couscous to a serving bowl.

Step 4: In a skillet over medium-low heat, warm the olive oil and sliced garlic, stirring regularly until the garlic turns golden. Add the coriander seeds and fry for 30–45 seconds. Stir in cayenne pepper and cinnamon and cook for about 10 seconds more. Remove from heat and stir in the maple syrup to finish the dressing.

Step 5: Add the roasted squash, shallots, and chickpeas to the couscous. Toss in the pepitas, finely minced parsley, spiced maple dressing, and a generous squeeze of lemon. Mix well, adjust seasoning with salt and lemon if needed, and serve warm for the best flavor.

FAQs

Can I use a different type of squash?

Yes, but honeynut squash has a sweet, nutty flavor and tender texture that works best in this recipe. Butternut, acorn, or delicata squash can be good alternatives if cubed and roasted similarly.

Is it necessary to rinse the couscous after cooking?

Rinsing the couscous with cold water stops the cooking process and prevents it from sticking together, making the salad easier to toss and enjoy with a fluffy texture.