How do I make couscous tasty?

Make couscous tasty by cooking it with broth for extra flavor. Then, include it in recipes that add flavor and texture, such as salads like this one. Tossed with vegetables and a dressing will make your couscous extra flavorful. You can also use it as a base for serving roasts or stews.

What are the different types of couscous?

There are three main types of couscous. Moroccan couscous is the smallest one with a grain like texture. Pearl or Israeli couscous is the pearl or bead-looking variety that's soft and chewy. And third is Lebanese couscous, which are even larger pearls commonly used for a stew. Although they seem like they may be a type of grain, all three types of couscous are essentially a pasta made with semolina flour and you cook them similarly to pasta.

What type of pumpkin should I use?

There are many types of pumpkin you can use here. Sugar pumpkins are always a good choice, but jack-o-lantern pumpkins are not. Here's an overview of pumpkin varieties for cooking .

Easy Pumpkin Couscous Salad

Description

This easy pumpkin couscous salad with maple cider dressing combines roasted pumpkin, pearl couscous, and dried cranberries for a fresh, fall-inspired side dish.

Ingredients

Units Scale

For the salad

2 cups cubed roasted pumpkin (from Maple Roasted Pumpkin)
1 1/2 cups pearl couscous
2 1/2 cups water or broth
1/4 cup pumpkin seeds (pepitas)
1/4 cup dried cranberries
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For the maple-cider dressing

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the couscous. Bring the water and ¼ teaspoon salt to a boil in a medium saucepan. Stir in the pearl couscous, reduce the heat to low, and simmer 8–10 minutes, stirring occasionally, until tender. Drain any excess water and let cool slightly.
Toast the pumpkin seeds. Add the pumpkin seeds to a small pan over low heat. Toss occasionally and cook for about 5 minutes until golden brown and fragrant. Set aside.
Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and well combined.
Assemble the salad. In a large bowl, combine the warm couscous, roasted pumpkin, dried cranberries, pumpkin seeds, and parsley. Pour the dressing over and toss gently to coat.
Season and serve. Taste and adjust seasoning with extra salt or vinegar as needed. Serve warm or at room temperature.

Notes

Use pearl couscous, also known as Israeli couscous, in this recipe. It's a larger, bead sized kind that will hold up well in the salad.

I don't include cooking the pumpkin as part of the recipe here. However, you can reference how to do so in my Roasted Maple Pumpkin recipe. This salad is a great way to use leftover cooked squash.

This is an easy dish to prep a day or two ahead. Just bring it to room temperature or briefly warm it to remove the chill, so that the cold doesn't mute the flavors.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salads
Method: Stove top
Cuisine: American