Curried Squash & Couscous Salad
Last month, Roots & Rosemary celebrated its fifth birthday! I can hardly believe it’s been so long. Over that time, I’ve learned a lot about cooking, baking, blogging, and photography and have come a long way since my first few posts back in 2016. When I’m not busy creating new recipes, I like to go back and freshen up the original posts from years back because…well…they just need some updates. Today, I’m remaking one of my favorite side dishes for fall–Curried Squash & Couscous Salad.
The biggest change I made from my former recipe was swapping out beets for cranberries. As delicious as dried cranberries are, they are also covered in sugar and sunflower oil. Beets were a great substitution because they retain the sweetness factor and the bold burgundy color, but are much more nutrient dense.
The Curried Squash & Couscous salad makes a great packable lunch or a healthy side served with a protein source. It can be made ahead of time and served hot or cold which makes it very versatile. Here’s what you’ll need to make this amazing salad:
- Olive oil
- Butternut squash
- Israeli couscous
- Vegetable broth (or water)
- Green onions
- Pure maple syrup
- Curry powder blend
- Celtic sea salt and black pepper
How to make Curried Squash & Couscous Salad
Start by preheating the oven to 350 degrees and line a big baking sheet with parchment paper. Take the peeled, diced beets and butternut squash and spread them evenly on the sheet pan. Toss with a tablespoon of olive oil, Celtic sea salt, and pepper and roast until tender. After 15 minutes in the oven, toss them and pierce them with a fork to check for doneness. If needed, continue baking another 10-15 minutes until soft.
Meanwhile, heat a tablespoon of olive oil in a saucepan on medium heat. Add the couscous and toast for 3-5 minutes or until it starts to turn slightly golden. Then add the broth and bring to a boil. If you don’t have broth, water will work too, but the broth imparts additional flavor. Once the pot is boiling, reduce heat to medium low and simmer until all the liquid is absorbed and the couscous is tender.
While it is cooking, make the dressing. In a small bowl, whisk the remaining two tablespoons of olive oil with the maple syrup and curry powder. Add salt and pepper to taste.
When the veggies and couscous are done, toss them all in a large bowl, mix in the parsley and green onions and drizzle the dressing over the top. Mix thoroughly. Enjoy right away while it’s warm or chilled!
More Recipes to Try
- Blueberry Kale Couscous Salad
- Vegan Sweet-Potato Quinoa Salad
- Avocado Feta Chickpea Salad
- Gluten-Free Italian Pasta Salad
- Spinach & Sweet Potato Curry
Curried Squash & Couscous Salad
- 1 cup butternut squash peeled and diced
- ½ cup beet root peeled and diced
- 1⅓ cup Israeli couscous
- ¼ cup olive oil divided
- 1⅔ cup vegetable broth
- ⅓ cup curly parsley chopped
- ¼ cup green onions chopped
- 1 Tbsp pure maple syrup
- 3 tsp curry powder blend
- Celtic sea salt and pepper to taste
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss the squash and beets with one tablespoon olive oil with salt and pepper to taste.
- Spread the squash and beets evenly on the baking sheet and roast for 15 minutes. Pierce them with a fork to check for tenderness. If they are easily pierced, remove from oven. If not, toss the veggies on the pan and bake until tender.
- While the squash is in the oven, place the couscous in a medium saucepan with a tablespoon of olive oil. Sauté on medium heat for 3-5 minutes until the couscous starts to brown.
- Add the broth and bring to a boil. Reduce heat to medium-low and simmer, stirring every few minutes, until the broth is absorbed and the couscous is tender. Remove from heat.
- Meanwhile, whisk the remaining olive oil, maple syrup, curry, salt, and pepper in a small bowl.
- Place the couscous in a large bowl and toss it with the dressing.
- Add the squash, beets, onion, and parsley.
- Adjust seasonings to taste. Enjoy hot or cold!