Hearty Pearl Couscous [Anti-Salad] Salad with Creamy Lemon Honey Dressing

by | Feb 6, 2022

warm veggie salad with lemon honey dressing
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Hearty Pearl Couscous [Anti-Salad] Salad with Creamy Lemon Honey Dressing

This is for all ya’ll who open the fridge and see that lettuce looking at you but you don’t feel like eating a cold, boring salad. By all ya’ll, I mean me. It was a cold day and I wanted something warm but the lettuce was going to turn bad soon, and so began the anti-salad salad.

I’ve been pretty obsessed with warm salads that have pearl couscous (the big bubbly kind), so I was excited to make a new version and new creamy lemon honey dressing for it.

 

  • Author: Meaghan Thomas
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salads

Ingredients

Scale
  • 1 cup dry pearled couscous (the big bulbous kind, aka Israeli couscous)
  • Lettuce of your choice, enough to be the base layer for 4 salads
  • 1 big or 2 small heads broccoli, cut bite-size
  • 34 carrots carrots, cut lengthwise in 1-inch pieces then chopped in half or quartered if they’re thick
  • 2 cups butternut squash, fresh or frozen
  • 4 Tablespoons olive oil
  • 3 Tablespoons La Dulce Vita Italian spice (separated into 2 Tbsp and 1Tbsp)
  • 2 Tablespoons Veggie Sprinkle seasoning
  • All ingredients listed here for the creamy lemon honey salad dressing

Instructions

  1. Preheat oven 425F
  2. Put all veggies in a big bowl, add 2 Tablespoons olive oil, 2 Tablespoons La Dulce and the Veggie Sprinkle. Toss until well coated, adding more olive oil if needed.
  3. Place on a tin-foiled baking sheet and pop in the hot oven. Check after 15 minutes if squash and carrots are fully cooked, or keep cooking for another 5 minutes. I prefer to get it pretty crispy so usually I’m closer to 20 minutes when roasting veggies.
  4. While that’s baking, make the pearl couscous according to instructions on box. Usually that means add the couscous in 1 and 1/3 cups water, 1 Tablespoon olive oil, then bring to a hard boil. Lower heat to light boil for 5-10 minutes, tasting tenderness until you get a good fully-cooked texture. Stir and check often throughout the light boil because these suckers like to stick on the side of pans. Once the water is gone but the couscous is still wet, remove from heat, stir, sprinkle with remaining 1 Tablespoon of La Dulce Vita, and cover with lid to stay warm.
  5. Whip up the salad dressing via these instructions (it’s fast & easy) or top with your favorite creamy dressing you already have in the fridge.
  6. Plate the anti-salad salad, adding lettuce first, then couscous and roasted veggies. Top with salad dressing and enjoy!

 

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