Winter Couscous
When it comes to simple dishes that pack a punch of flavor and nutrients, grain salads are hard to beat. This seasonal recipe combines whole-grain couscous with winter veggies like brussels sprouts and butternut squash, rounded out with a tangy maple-mustard dressing.
Serves 4
For the salad:
- 1½ tbsp. oil of choice, plus more if needed
- 1½ c. tofu, cut into cubes
- 1 c. brussels sprouts, shaved
- 1 c. butternut squash, cut into cubes
- ¼ c. shallot, peeled and minced
- 1 c. canned chickpeas, drained and rinsed
- ½ c. canned beets, drained and cubed
- ½ c. dried cranberries
- 2 tbsp. sunflower seeds
- 2 tbsp. pepitas (pumpkin seeds)
- 2 c. Israeli couscous, cooked
For the dressing:
- ¼ c. apple cider vinegar
- 2 tbsp. maple syrup
- 1 tbsp. dijon mustard
- ¼ c. extra virgin olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
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Instructions:
- Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is hot, carefully add tofu cubes, and cook until brown on all sides, about 6–8 minutes. Remove tofu from the skillet, and let drain on a paper towel.
- To the same skillet, add brussels sprouts, butternut squash, and shallots, and sauté for 5–6 minutes or until vegetables are tender. Spoon sautéed vegetables into a large bowl, and add the chickpeas, beets, cranberries, sunflower seeds, pepitas, tofu, and couscous. Stir to combine, and set aside.
- In a medium bowl, whisk together the dressing ingredients until smooth. Pour over the couscous and vegetables, and toss to coat. Serve chilled or warm.
