I made this Fall couscous salad for Thanksgiving this year, and I’m so happy with how it turned out.
The combination of roasted Brussels sprouts and yellow squash with couscous work so well together. Topped with pecans and dried cranberries for extra crunch and sweetness, and that holiday touch!
I’ve always loved roasted veggies on Thanksgiving. It’s the perfect way to bring any dish to the next level. This time, I decided to make a warm couscous salad with roasted Brussels sprouts to enjoy during the Thanksgiving break. It’s excellent for meal prep.
This vegan thanksgiving couscous salad can also be great as a side dish or if you need to use extra Brussels sprouts and pecans from your Thanksgiving meal. I just love this combination!
Yield: 6 servings
Prep time: 10 min
Cooking time: 35 min
Total time: 45 min
1 lb Brussels sprouts
1 yellow squash
2 cups couscous
½ cup cranberries
½ cup pecans
2 cups parsley
2 tbsp balsamic vinegar
½ tsp cumin
½ tsp garlic powder
Salt and pepper to taste
A drizzle of olive oil
Preheat the oven to 425F
Cut the Brussels sprouts in half.
Cut the squash into thin slices.
Place the Brussels sprouts and squash in a baking dish, add a drizzle of olive oil, salt, and pepper to taste. Put it in the oven and cook for 30-35 min.
To a large pot, add 2 cups of water and bring to a boil. Add 2 cups of couscous, salt to taste, and a tsp of olive oil. Stir quickly and cover. Let it sit for 5 minutes and then fluff it with a fork.
Roughly chop the pecans and parsley and set aside.
Once the Brussels sprouts and squash are roasted, add them to a bowl along with the couscous, cranberries, pecans, parsley, balsamic vinegar, lime juice, cumin, garlic powder, and salt. Mix well. That's it! Serve it while it’s warm.
Store in airtight containers for up to a week.
Add a drizzle of honey or any other liquid sweetener for a slightly sweeter version.
$12.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
* Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K, and vitamin C. Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health. Brussels sprouts are a good source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline, and blood triglycerides.
* Yellow squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and the body’s ability to process fats and carbohydrates.
*Couscous is a good source of fiber. Fiber is good for you in a lot of ways. It can stop your blood sugar from spiking and can keep you fuller longer. It also can help lower cholesterol, which can reduce your chances of heart disease.
Did you try this couscous salad with cranberries recipe?
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