Winter Couscous and Bulgur Salad

By • January 8, 2010 • 1 Comments


25 Save

Author Notes: Couscous salads are not just for summer! Oven-roasted seasonal vegetables are a perfect addition in the cold of winter. Adding a little bulgur gives the couscous a nuttiness I love.g-cooking

Serves 2

  • 1 small winter squash (i.e., 1 lb delicata) peeled, seeded and cut into cubes
  • 3 shallots, cut into quarters or eights
  • 1 tablespoon olive oil
  • salt and pepper to season
  • 3/4 cups whole wheat couscous
  • 1/4 cup bulgur
  • 1 1/4 cup water
  • splashes of olive oil
  • dashes of salt
  • 1 tablespoon dijon mustard
  • 2 tablespoons champagne vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces goat cheese, crumbled
  • fresh herbs, like parsley, scallions or chives to garnish (if they aren't frozen in your garden)
  1. Preheat oven to 425˚. Toss squash and shallots with olive oil, salt and pepper. My preferred method is to roast in my non-stick skillet, but a baking sheet would probably be the standard. Roast for 25-30 minutes, stirring once. When done, remove from pan and allow to cool.
  2. In the meantime, add water, oil and salt to saucepan. Bring to a boil, remove from heat and add couscous and bulgur. Cover and sit for 10 minutes. Fluff with fork and allow to cool.
  3. Mix mustard, vinegar, remaining olive oil, salt and pepper in large bowl for vinaigrette. Stir in squash and shallots, couscous and bulgur, crumbled goat cheese and fresh herbs if available. Adjust seasoning if necessary. Serve at room temperature or refrigerate prior to serving.

Tags: can be made ahead, Easy, leftovers, Salads, seasonal, Side Dishes, Vegetarian, winter

Comments (1) Questions (0)

Default-small
Default-small
Birthday_2012

almost 4 years ago luvcookbooks

Meg is a trusted home cook.

Just made this salad this morning for dinner tonight, it's delicious. Since it's summer, I made it into a Summer Salad by adding blanched skinned fresh fava beans and blanched yellow and green Romano beans, cut into bite size pieces, used basil and chocolate mint from the garden for the herbs. The roasted squash and shallots add complexity and make it a hearty dish. I'll be making this again!