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Pearl Couscous Salad: Easy Roasted Squash & Feta Recipe for Summer

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A vibrant, hearty summer salad featuring sweet roasted squash, nutty pearl couscous, tangy feta, fresh herbs, and pops of pomegranate. Perfect for picnics, potlucks, or light family dinners, this Mediterranean-inspired dish is easy to customize and packed with flavor.

Ingredients

Scale
  • 1 cup pearl couscous (Israeli couscous), uncooked
  • 1 medium butternut or acorn squash (about 1 lb), peeled, seeded, and cut into 1/2-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • 1 large lemon, juiced and zested
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 3/4 cup feta cheese, crumbled
  • 2 tablespoons fresh mint, chopped (optional)
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 cup pomegranate seeds (optional)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 small garlic clove, finely minced

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cube squash into 1/2-inch pieces. Toss with 1 1/2 tablespoons olive oil, a pinch of salt, and pepper. Spread evenly on a lined baking sheet.
  2. Roast squash for 25-30 minutes, flipping halfway, until caramelized and tender. For deeper flavor, roast an extra 5 minutes if desired.
  3. While squash roasts, bring 1 1/2 cups water to a boil in a medium saucepan. Add pearl couscous and a pinch of salt. Reduce heat, cover, and simmer for 10-12 minutes until water is absorbed and couscous is plump.
  4. Remove couscous from heat. Fluff with a fork and transfer to a large mixing bowl. While still warm, add lemon zest, half the lemon juice, and 1/2 tablespoon olive oil. Stir gently.
  5. In a small bowl, whisk together remaining lemon juice, white wine vinegar, honey, Dijon mustard, minced garlic, and remaining olive oil. Adjust to taste.
  6. Add roasted squash to couscous. Toss in crumbled feta, chopped mint, parsley, and pomegranate seeds. Pour dressing over and gently mix. Reserve some feta and herbs for topping if desired.
  7. Taste and adjust salt and pepper. Serve slightly warm or at room temperature. For best flavor, let sit for 10 minutes before serving.

Notes

For gluten-free, substitute couscous with quinoa or millet. For vegan, use plant-based feta and maple syrup. Chop herbs just before serving for freshness. If prepping ahead, keep feta and herbs separate until serving. Add toasted nuts or seeds for crunch. Serve slightly warm or at room temperature for best flavor.

Nutrition

Keywords: pearl couscous salad, roasted squash, feta, summer salad, Mediterranean, vegetarian, easy salad, picnic, potluck, healthy

Find it online: https://avabake.com/pearl-couscous-salad-easy-roasted-squash-and-feta-recipe-for-summer/