This honeynut harvest couscous salad is a great spoonable salad situation that takes full advantage of fall favorites like honeynut squash!
Recipe by Yasmeen Ali on October 6, 2025
Prep time: PT10M
Cook time: PT35M
Total time: PT45M
Rating
5 stars ( reviews)
Ingredients
1/2 cup (85g) pearl couscous
1 (14 oz) can chickpeas, drained and rinsed
1 medium honeynut squash, chopped into small cubes (155g cubed)
2 small shallots, sliced (120g sliced)
1/4 cup loosely packed parsley, finely minced
1/4 cup (30g) pepitas (aka pumpkin seeds)
Generous squeeze of lemon
Diamond Crystal kosher salt
3 tbsp (35g) olive oil
2 garlic cloves, thinly sliced
1 tsp coriander seeds
1/4-1/2 tsp cayenne (adjust depending on spice tolerance)
1/4 tsp cinnamon
2-3 tsp maple syrup*
Categories
Dinner
Cuisine
American
Steps
Preheat the oven to 450°F and line a medium sheet pan with parchment paper.
Dice the honeynut squash into small cubes, slice the shallots, drain and rinse the chickpeas thoroughly, and dump onto the prepared pan. Generously drizzle with olive oil, season with kosher salt, and toss together. Roast in the oven for 30 minutes or until the shallots begin to char and the chickpeas are crisp and brown.
Fill a medium-sized pot with water and bring to a boil. Dump in the couscous, along with a large pinch of salt. Cook the couscous on medium-high heat until soft. Drain and rinse the couscous with cold water to stop the cooking process. Add the couscous to a serving bowl. NOTE: Cooking the couscous like pasta is so much easier and prevents it from sticking to the bottom of the pan. Plus, rinsing the cooked couscous prevents it from clumping together when it cools.
Add the olive oil and sliced garlic to a skillet (I use the same pot I used for the couscous to minimize cleanup), and fry over medium-low heat until the garlic begins to turn golden (regularly toss the garlic to ensure it cooks evenly). Sprinkle in the coriander and fry for 30-45 seconds, then sprinkle in the cayenne pepper and cinnamon and bloom for about 10 seconds. Take off the heat, and stir in the maple syrup. NOTE: Powdered spices like cayenne burn very quickly, which is why I like adding the cayenne pepper and cinnamon last.
Add the roasted veggies and chickpeas to the bowl of couscous, along with the pepitas, parsley, spiced maple dressing, and a generous squeeze of lemon. Toss together and adjust for salt and lemon as needed. Serve immediately (it tastes best warm)!
Reviews
Elizabeth on 2025-10-13 (5 stars): I made this last night and it was delicious! I added shiitake mushrooms and beets as well
Isabelle on 2025-10-27 (5 stars): Oh Myyyyyy this was soooooo good.
The recipe as written will yield 4 serving at 496 calories. The dish is nutritious, filling and very tasty. Definitely will make again and again.
Alex on 2025-10-27 (5 stars): Sooooo good! Will definitely make again!!!
Kari Baumbach on 2025-11-03 (5 stars): My whole family loved this so much. I'm making a double batch next time. I love squash so much, so I added more. And we topped it with Cotija cheese.
You have such a good sense of flavor. This will going to be a regular, on rotation now.
Thank you!
Atiya Abbas on 2025-11-09 (5 stars): You know you re obsessed with a recipe when you actually crave it and are on your third time making it. I had plans to make soup with the kabocha squash I got but I made this salad instead!
LPRED on 2025-12-01 (5 stars): This was delicious and so filling. Definitely not joking that it's better warm! Since I live alone I did all the cutting and such for both servings but only cooked as much as I would eat that day, so it was fresh and low-prep on day two. I doubled the dressing recipe but that's bc I'm a dressing monster!
Alyssa on 2025-12-07 (5 stars): Loved this salad! Added some finely chopped kale and used fennel seeds in the dressing instead of coriander because thats what I had. Will definitely make again!
Madisynn on 2026-03-17 (5 stars): I just made this using sweet potato instead of squash since that's what I had. Sooooo delicious! Immediately adding to my regular meal rotation. Thanks for the recipe!
