Golden Harvest Couscous Salad

If you’re looking for a cozy, hearty, and flavor-packed plant-based dish, this one is it. Pearl-like Israeli couscous makes the base, then comes a medley of roasted Brussels sprouts and golden small potatoes for texture and comfort. The finishing touch is a tangy-sweet maple mustard dressing and a sprinkle of fresh dill that ties everything together beautifully.

This dish is versatile — serve it warm as a main, or bring it to your fall table as a side that’s sure to impress. It’s simple enough for a weeknight, yet elevated enough for entertaining.

✨Ingredients

For the salad

• 1 cup Israeli couscous

• 2 cups Brussels sprouts, trimmed and halved

• 1 lb small potatoes, quartered

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt & pepper, to taste

• 2 tbsp fresh dill, chopped

For the maple mustard dressing

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard (optional, for texture)

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar or lemon juice

• 2–3 tbsp olive oil

• Pinch of salt & pepper

🥄Instructions

1. Roast the veggies

   • Preheat oven to 425°F (220°C).

   • Toss Brussels sprouts and small potatoes with olive oil, garlic powder, salt, and pepper.

   • Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.

2. Cook the couscous

   • In a medium pot, bring 1 ¼ cups salted water to a boil.

   • Add couscous, reduce heat, cover, and simmer for 8–10 minutes until tender.

   • Fluff with a fork and let cool slightly.

3. Make the dressing

   • Whisk together Dijon, whole grain mustard (if using), maple syrup, vinegar/lemon juice, olive oil, salt, and pepper until smooth.

4. Assemble

   • In a large bowl, combine couscous, roasted Brussels, and small potatoes.

   • Add chopped dill.

   • Toss with maple mustard dressing until everything is coated.

5. Serve

   • Garnish with extra dill or toasted seeds for crunch.

   • Serve warm or at room temperature.

This maple mustard couscous with roasted Brussels and small potatoes has quickly become a go-to in my kitchen. It’s wholesome, balanced, and just plain delicious. Whether you’re making it for yourself on a weeknight or sharing it at a fall dinner, it’s one of those recipes that everyone will come back to for seconds.