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Curried Squash & Couscous Salad

This spicy curried salad is full of warm, aromatic flavors. The fluffy couscous pairs wonderfully with roasted butternut squash and beetroot to make a sweet and savory dish.
Servings: 5 servings
Author: Rachel Alexandra


  • 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
  • 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!
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