Autumn Cous Cous Salad

Autumn CousCous Salad

Yields: 4-6 servings

Time: 30 minutes

INGREDIENTS

Dressing

• 3 tablespoons tahini

• 5 to 7 tablespoons lemon juice

• 1 tablespoon nutritional yeast

• 1 garlic clove, minced

• 1/4 teaspoon cumin

• 1/4 teaspoon cinnamon

• 1/4 teaspoon cayenne pepper

• 1 tablespoon maple syrup

• salt and pepper, to taste

• water, to thin

Assembly

• 1 cup dry pearl couscous

• 1 delicata squash

• 3 tablespoons olive oil

• salt and pepper

• 2 Persian cucumbers, halved and sliced

• 1/4 cup chopped dill

• 1/4 cup chopped parsley

• 1/4 cup pomegranate seeds, plus more for garnish

DIRECTIONS

To prepare the dressing:

1. In a bowl, whisk together tahini, 5 tablespoons of lemon juice (to start), nutritional yeast (optional), minced garlic, cumin, cinnamon, cayenne, and maple syrup. Stir until combined.

2. Add salt and pepper to taste. If the dressing is on the thicker side, add 2 tablespoons of lemon juice. If you find the dressing to be a bit bitter in taste and would prefer not to add more lemon juice, add water 1 to 2 tablespoons at a time. Adjust seasoning.

To assemble the salad

1. Preheat your oven to 425 degrees Fahrenheit. In a bowl, add your halved and sliced delicata squash. Toss with 3 tablespoons of olive oil and season with salt, pepper, and cumin.

2. Place on a parchment-lined baking sheet and roast for 20-25 minutes or until golden brown. Let cool.

3. Cook your pearl couscous according to the packaged directions. Fluff and let cool.

4. In a bowl, add the couscous and cucumbers. Toss with the dressing until evenly coated. Add the chopped dill, parsley, roasted delicata squash, and pomegranate seeds. Toss until evenly coated once more.

5. Plate and garnish with pomegranate seeds.

6. Dive in!

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