8 Ingredient Fall Harvest Cous Cous Salad
This Fall Harvest Cous Cous Salad is the ultimate cozy-meets-fresh dish for autumn. Made with roasted Brussels sprouts, butternut squash, tofu, chickpeas, feta, pistachios, and cranberries, it’s hearty, colorful, and full of flavor.
Servings 6
Ingredients
- 2 cups pearled cous cous
- 1 tsp pumpkin pie spice
- 2-4 tbsp Olive oil
- 1 lb Brussels sprouts halved
- 1 block tofu extra firm
- 1 whole butternut squash peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup pistachios
- ½ cup dried cranberries
- 1 cup crumbled feta or ¾ of a block
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Peel and cube butternut squash. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes.
- Halve Brussels sprouts, toss in oil, and roast cut-side down for 20–25 minutes.
- Boil tofu for 8–10 minutes, drain, cube, toss with olive oil and teriyaki sauce, and roast for 25 minutes.
- Cook cous cous according to package directions, adding pumpkin pie spice to the cooking water. Fluff and drizzle with olive oil.
- In a large bowl, combine cous cous, squash, Brussels sprouts, tofu, chickpeas, pistachios, cranberries, and feta.
- Toss gently to combine. Season with salt and pepper. Serve warm or at room temperature.
Notes
Drain chickpeas well before adding.
Store leftovers in an airtight container for up to 4 days.
Great for meal prep or as a holiday side dish.
Store leftovers in an airtight container for up to 4 days.
Great for meal prep or as a holiday side dish.
