Butternut Couscous Bowls with Maple Vinaigrette.
These butternut squash couscous bowls are the perfect fall meal! Massaged kale, roasted squash and chickpeas, creamy goat cheese, crunchy pepitas, all drizzled in a maple vinaigrette! Tastes like an autumnal dream.
This is as fall as it gets!!
A cozy and comforting grain bowl, complete with massaged kale, roasted squash and chickpeas, creamy goat cheese, salty pepitas for crunch and a maple vinaigrette. It’s like what I want to eat for lunch every single day in the fall.
This bowl is satisfying, easy to throw together and super good. I love how customizable it can be, how the dressing gives it a sweet and savory kick and how crunchy the kale and pepitas are. It’s filled with texture and crunch – which is the key for a meal to be swoon-worthy for me.
In my book Everyday Dinners, I share my grain bowl formula. The way I like to do it? A favorite grain, something crunchy (a nut or seed), something creamy, like cheese or avocado, a bunch of roasted vegetables and a dressing that makes it extra special. That is just a summed up version, of course, but you can see how I put it to use in this dish!
This grain bowl formula:
- I almost always use pearl couscous. I love how big it is, how the dressing can really coat each piece. I also prefer the texture over quinoa or farro.
- For vegetables, I’m obviously going with squash today because HELLO FALL!! I’m also using some kale. I chop up the kale then massage it with a drop of the vinaigrette, letting it sit and soften for a few minutes. This removes some of the bitterness and also helps in be less chewy.
- I want things to be a little extra satisfying, so I’m adding chickpeas! I roast them right with the butternut squash. This adds some protein and fiber and all around delicious flavor.
- Creamy crumbly goat cheese is my favorite option for this bowl. Feta will also work. So will parmesan!
- Salted, roasted pepitas give this dish an extra nutty crunch. I love them so much. And I love their size! Perfectly medium and crunchy.
The dressing is an apple cider vinaigrette with maple syrup. Oh my word, it is delicious. I love how truly MAPLE-Y it is – and how it doesn’t have mustard. Don’t get me wrong, I am a mustard freak. But without the dijon in this dressing, the maple really shines.
It’s a true, light vinaigrette – tangy from the vinegar, sweet from the syrup and excellent on any fall salad.
My favorite thing about bowls like this is how versatile they are. They can be great for lunch or dinner, even served warm or chilled, right from the fridge.
A forever favorite!
Butternut Couscous Bowls with Maple Vinaigrette
Butternut Squash Couscous Bowls with Maple Vinaigrette
Ingredients
- 3 cups cubed butternut squash
- 1 15 ounce can chickpeas, drained, rinsed and patted dry
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ cups cooked couscous
- 6 cups chopped kale
- 4 ounces goat cheese, crumbled
- ¼ cup roasted, salted pepitas
maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- kosher salt and pepper
- pinch of red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Place the squash and chickpeas on a bake sheet. Toss with the olive oil, then sprinkle all over with a big pinch of salt and pepper, the smoked paprika and the garlic powder. Toss until combined.
- Roast for 15 minutes, then flip the chickpeas and squash and roast for 10 to 15 minutes more.
- While that roasts, make the couscous. Also make the dressing.
- Place the kale in a large bowl. Add 1 to 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. Let it sit until ready to use.
- Toss the couscous with 1 to 2 tablespoons of the dressing.
- Add the couscous to the bowl with the kale. Add in the squash, chickpeas, goat cheese and pepitas. Drizzle with the dressing and toss well. Enjoy!
maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Tastes like dreamy autumn days!
25 Comments on “Butternut Couscous Bowls with Maple Vinaigrette.”
this looks delicious! and i don’t happen to have 2 butternut squash sitting on my counter – haha
Looks amazing and I plan to make it tonight! Do you serve this warm or cold?
either!! i usually serve it warm the first time then eat the leftovers cold.
This looks amazing! I don’t care for chickpeas though. What’s a good substitute?
you can totally leave them out. or use another bean, or even something like diced chicken.
This looks so yummy! Is there something that could be used in place of the kale?
you could use spinach or really any other green – it won’t need massaging since it’s not a hearty as the kale, but what i do with other greens is place them in a bowl and then top with the warm couscous. this helps them to wilt a bit. they will wilt with the dressing too!
Any suggestions to replace the couscous to make this gluten free?
quinoa?? gluten free orzo?
How long will this last in the fridge and do you recommend keeping the dressing separate if I want to have it for my weekly lunch? It looks delicious and I can’t wait to make it.
Made this for meal prep today, with quinoa instead of couscous (gluten allergy here). Added some rotisserie chicken for an easy meal in a bowl! turned out great!
I made this for my lunches this week and it’s absolutely delicious! I look forward to making more of your recipes!
Delicious! I hate to be that person who’s like I made this recipe but changed everything hahaha but I did (only because I’m a use what you have household and my CSA gave me acorn squash and broccoli not butternut and kale)
This meal was all about that dressing! And the creamy goat cheese you really could sub in so many different veggies or squashes
It looks delicious! Do you have any nutritional information for this recipe? Calories or carbs per serving specifically?
This is soooo good & does taste exactly like fall! Holy crap I can’t wait to eat the leftovers tomorrow, I didn’t change anything except we forgot the pepitas but will be adding to leftovers
This was sooo good!! Flavors and textured were so well balanced. Will likely reduce the amount of olive oil in the dressing next time, but will definitely make again!
Like a fall dream! So yummy and the leftovers are just as great. Added a little bacon for a salty bite. Will definitely make again!
This is delicious! It’s fresh, hearty, and pretty simple to make. I toasted the couscous per brand/package directions and that added another layer of nuttiness and flavor. It’s definitely a recipe I’ll make again… maybe add or pair with some chicken for additional protein.
I LOVE this salad. I don’t add the cheese or seeds, but do sometimes add zucchini. The dressing is delicious!!! I love making this for lunch throughout the week.
I loved this recipe so much!!! I did a happy dance while eating it! The combination of flavors and textures was great! So delicious and healthy! Thanks for sharing!
This was 15/10. Amazing vinaigrette that I would put on anything!
WOW this is good.
The only change I made was subbing some of the olive oil in the dressing for champagne vinegar because I like extra tang.
Made for my spouse’s office potluck and I hope he brings it all home hehehehe
Delicious. I love how veggie forward your recipes are.
Just made this and I am definitely adding it to my recipe collection. So good! Thank you :)
I had feta, so I used that instead of goat cheese.
loved this!