Honey Autumn Pearl Couscous Salad
A fresh and vibrant autumn salad featuring pearl couscous, crisp apples, juicy cranberries, and crunchy walnuts, dressed in a honey-olive oil vinaigrette.
Ingredients
Main Ingredients
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1/4 cup honey
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 cup diced apples
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup feta cheese (optional) Can be omitted for a dairy-free version.
- Salt and pepper to taste
Instructions
Cooking the Couscous
- In a medium saucepan, bring the vegetable broth to a boil.
- Add the pearl couscous and cook according to package instructions until tender, about 8-10 minutes.
- Drain and let cool.
Making the Dressing
- In a small bowl, whisk together the honey, olive oil, apple cider vinegar, salt, and pepper.
Combining the Salad
- In a large bowl, combine the cooled couscous, diced apples, dried cranberries, and chopped walnuts.
- Pour the honey dressing over the salad and toss to combine.
- If desired, sprinkle with feta cheese before serving.
Serving
- Serve chilled or at room temperature.
Notes
Don’t skip cooling the couscous to avoid wilted apples. Letting the salad sit for an hour allows the flavors to meld. Optional: a squeeze of lemon can add extra zing.