Autumn Pearl Couscous Salad Recipe: Harvest Flavors in Minutes
Autumn pearl couscous salad offers a delightful blend of seasonal flavors and textures. Try this wholesome recipe today and serve a vibrant dish that celebrates
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 1 cup pearl couscous, cooked
- 1 cup kale leaves, chopped
- 1 cup butternut squash, pan-fried or roasted
- ⅓ cup dried cranberries
- ⅓ cup pecans, chopped
- ¼ red onion, thinly sliced
- ¼ cup (60 milliliters) olive oil
- 2 tablespoons spicy brown mustard (or Dijon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon crushed garlic
- Salt, to taste
- Pepper, to taste
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