Roasted Harvest Couscous Salad

Ingredients (4 servings, ~350 kcal, ~10 g protein, ~8 g fiber each):

Roasted Veggies:
• 300 g brussels sprouts, halved
• 400 g butternut squash, cubed
• 250 g carrots, sliced
• 2 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp smoked paprika (optional)

Couscous:
• 1 cup (170 g) couscous
• 1¼ cups (300 ml) boiling water or broth
• Pinch of salt

Fresh Base:
• 80–100 g arugula
• 75–100 g feta, crumbled
• 2–3 tbsp toasted nuts
• 1 tbsp chopped parsley

Lemon-herb dressing (makes extra for serving):
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1–1½ tsp Dijon
• 2 tsp maple syrup or honey
• 1 small garlic clove, grated
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp pepper

Instructions:

1. Roast the Veggies:
Toss sprouts, squash, and carrots with oil and spices.
Roast at 400°F / 200°C for 25–30 min until golden.

2. Make the Couscous:
Add couscous and a pinch salt to a bowl.
Pour over boiling water/broth.
Cover 5–7 min. Fluff.

3. Make the Dressing:
Whisk all ingredients until smooth.

4. Assemble:
In a large bowl: arugula → couscous → warm roasted vegetables.
Pour on ¾ of the dressing and toss gently.

5. Top with feta, nuts, seeds, & parsley.
Serve warm or room temperature.

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This is my roasted harvest couscous salad. It’s perfect for Friendsgiving or any cozy fall dinner. We start by roasting Brussels sprouts, butternut squash, and carrots until they’re golden and tender, bringing out all those warm sweet flavors. While the veggies are roasting, prepare the fluffy couscous and then whisk together a bright lemon herb dressing that’s zesty, slightly sweet, and full of fresh flavor. Finally, everything gets tossed together with fresh arugula and topped with creamy feta, nuts, and seeds for a festive finish.