Autumn Pearl Couscous Bowl
Sweet, tart and delicately spiced, this seasonal pearl couscous bowl, with chickpeas, cranberries and roasted vegetables, is a great addition to potlucks, picnics, lunchboxes and relaxed weekends.
Ingredients
- 1 bag Success® Pearl Couscous
- 1 cup butternut squash, peeled and diced
- 1/2 cup Brussels sprouts, halved
- 5 tbsp olive oil, divided
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chickpeas
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp Dijon mustard
- Fresh parsley (optional)
Instructions
Success® Pearl Couscous is a tender, tasty bed for roasted seasonal vegetables and tangy vinaigrette in this tempting recipe.
Step 1
Preheat oven to 400°F. Prepare pearl couscous according to package directions.
Step 2
In a medium bowl, toss butternut squash and Brussels sprouts in 2 tbsp olive oil, cinnamon, salt, and pepper. Spread out evenly on a baking sheet. Roast for 20 minutes, stirring halfway through, or until tender.
Step 3
In a large bowl, combine couscous, roasted vegetables, chickpeas, cranberries, and pecans.
Step 4
In a small bowl, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, and mustard. Drizzle over top of couscous bowl. Garnish with fresh parsley, if using. Can be served warm or at room temperature.
