Fall vegetables — fennel, beets, delicata squash, and Brussels sprouts — are the star of the show in this roasted vegetable couscous salad recipe. Made with pearl couscous and an apple cider vinaigrette, it’s a simple vegetarian side dish that’s sure to be a hit!
Couscous is one of those ingredients that I do not regularly use in my kitchen. However, a little over a year ago, I had the most delicious pearl couscous salad with root vegetables. I’ve honestly been dreaming of recreating it ever since, which leads me to this fall roasted vegetable couscous salad!
If you are also not that familiar with pearl couscous, it’s actually a type of pasta but looks more like a grain. Couscous therefore has many of the same characteristics as pasta, such as a quick cooking time, making it a great addition to salads and side dishes that you need to make in a jiffy.
Couscous also has a delicate flavor that makes it ideal to coat in your favorite sauce. The couscous and vegetable dish that inspired this post had a wonderful mustard vinaigrette, similar to the one on my Arugula Apple Salad with Pecans. I attempted to match the flavors in the dressing as best I could. The final result is so perfectly autumnal! I hope you love it!
Ingredients and Substitutions
For the full ingredients list and quantities, scroll down the recipe card. Here’s a preview of what’s in the salad, plus substitution options if you need them!
- Couscous: Use pearl couscous, not Moroccan couscous. It’s also known as Israeli couscous. If you for some reason don’t have couscous or can’t find it, you can substitute orzo or another very tiny pasta.
- Fall vegetables: I used fennel, beets, Brussels sprouts, and delicata squash in this recipe. These are some of my favorite autumn vegetables! You can feel free to substitute other ones that you like, such as sweet potatoes, butternut squash, or onions. However, make sure you cut them into pieces that are a similar size so that they cook evenly. Finally, you can replace the veggies with other roasted vegetables like my Savory Roasted Root Vegetables or Roasted Cinnamon Butternut Squash.
- Extra virgin olive oil: Partanna is my favorite brand of olive oil to use.
- Apple cider vinegar: This adds a tart apple taste to the dressing, which makes it a great addition to fall vegetables. If you need a substitute, try red wine vinegar.
- Dijon mustard: You can also substitute stone ground mustard.
- Honey: Nature Nate’s is my favorite brand of honey, and I also like to use local honeys. Maple syrup can be swapped for the honey.
- Garlic: Omit if you don’t like garlic or are sensitive to it.
- Salt: A little bit of salt brings out the flavors in roasted vegetable couscous salad.
Roast vegetables until tender and browned.
Cook couscous according to package instructions.
Toss vegetables and couscous with dressing.
Spoon into a serving bowl, add any additional fix-ins if desired, and enjoy!
- Make vegan: Substitute maple syrup for honey.
- Add a protein: To keep the salad vegetarian, add beans like chickpeas or white beans. If you don’t need it to be vegetarian, add any protein of choice like shredded chicken or turkey.
- Add cheese: Roasted vegetable couscous salad tastes delicious with crumbled feta or goat cheese. You could also try shredded parmesan or gouda cheese.
- Incorporate other fix-ins: You can feel free to add other things that you enjoy in salads, such as sunflower or pumpkin seeds, slivered almonds, or dried cranberries.
Serve this salad as a side to a protein of choice, such as pork tenderloin, baked chicken, or salmon. It also pairs well with some of my main dishes, such as the Vegetarian French Onion Soup with Lentils or Spinach Feta Salmon Burgers.
Fall roasted vegetable couscous salad will keep in the refrigerator for up to five days. It tastes delicious warm or cold. If you want to eat it warm, reheat in the microwave for one to two minutes.
More Fall Recipes
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Fall Roasted Vegetable Couscous Salad
Roasted fall vegetables and couscous
- 1 small delicata squash - cut into 1-inch pieces
- 1 beet - peeled and cut into 1-inch pieces
- 8 ounces Brussels sprouts - halved
- 1 bulb fennel - cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
- 1 cup dry pearl couscous - yields about 2 cups cooked
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Cut all of the vegetables into pieces of a similar size (1-inch pieces). Toss with olive oil, salt, and pepper. Spread the vegetables out on the baking sheet in a single layer. Roast for 30 to 35 minutes until everything is fork-tender and browned to your liking.
- While the vegetables roast, prepare the couscous according to package instructions. When it's finished cooking, transfer it to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt.
- Add the roasted vegetables to the mixing bowl with the couscous. Toss everything in the dressing, stirring well until it's all coated.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To make vegan, substitute maple syrup for honey.
- Feel free to add a protein source, such as beans (if you want to keep it vegetarian) or shredded chicken. Crumbled feta and goat cheese also tastes great in this salad.
- Leftovers will last in an airtight container in the refrigerator for up to five days. Enjoy warm or cold. Reheat in the microwave for one to two minutes until warmed through.
Enjoy the fall weather! – Lizzie