Vibrant Pearl Couscous Salad

Kale Pesto

• ▢ ⅓ cup olive oil, separated for sautéing and blending
• ▢ 4 cloves garlic, freshly peeled
• ▢ 4 cups chopped kale, stems removed and tightly packed
• ▢ ½ cup grated parmesan cheese, for a rich, salty flavor
• ▢ 3 tablespoons fresh lemon juice, for brightness
• ▢ ½ cup walnuts, for nutty flavor and creaminess
• ▢ 1 teaspoon kosher salt, or to taste

Israeli Couscous

• ▢ 1 tablespoon olive oil, for toasting
• ▢ 1.5 cups uncooked Israeli couscous
• ▢ 2 cups water, for cooking the couscous
• ▢ 3.5 tablespoons kale pesto, from the prepared batch

Spice Mix for Roasting

• ▢ 1 tablespoon garlic powder
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon ground cumin
• ▢ 1 teaspoon coarse salt

Butternut Squash

• ▢ 4 cups butternut squash, peeled, seeded, and chopped into uniform ¾-inch chunks for even roasting
• ▢ 1 tablespoon olive oil
• ▢ Half the spice mix, approximately 1.5 tablespoons for seasoning

Seasoned Chickpeas

• ▢ 15 oz. garbanzo beans, one can, thoroughly drained and rinsed
• ▢ 1 teaspoon maple syrup, for a touch of sweetness
• ▢ ½ teaspoon ground cinnamon, adds warmth
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cayenne pepper, for a subtle kick

Cauliflower

• ▢ 1 small head cauliflower, yielding approximately 4 cups of florets
• ▢ 1 tablespoon olive oil
• ▢ Half the spice mix, the remaining 1.5 tablespoons for seasoning

Other Ingredients for Assembly

• ▢ ½ large red onion, finely minced (about ½ cup)
• ▢ 1 cup chopped fresh parsley, for freshness and color
• ▢ 1 tablespoon red wine vinegar, for a tangy note
• ▢ ¼ teaspoon salt
• ▢ ½ cup feta cheese, crumbled, for serving

• First, prepare the homemade kale pesto. Begin by gently smashing each garlic clove to flatten it slightly. This can be done by pressing the bottom of a glass or the side of a large chef’s knife firmly over the clove.
• In a small skillet, heat 1.5 tablespoons of olive oil over medium-high heat until it becomes fragrant. Add the smashed garlic cloves to the warm oil and sauté them for 1-2 minutes until they are aromatic and just begin to turn a light golden brown. Be careful not to burn the garlic.
• Transfer the cooked garlic to a high-powered food processor. Add the chopped kale (ensure it’s deboned and packed), grated Parmesan cheese, fresh lemon juice, walnuts, kosher salt, and the remaining olive oil to the food processor.
  
• Pulse the ingredients a few times to roughly combine them, then process on high speed for 2-4 minutes. Continue blending until the pesto reaches a thick, smooth, and creamy consistency. During processing, periodically stop and scrape down the sides of the food processor bowl to ensure all ingredients are incorporated evenly.
• Once fully processed, your kale pesto should be rich, thick, and creamy. If you find it’s still a bit dry or chunky, add an additional teaspoon or two of olive oil, scrape the sides again, and continue processing. Sometimes, extended blending helps to release more oil from the walnuts, further enhancing the pesto’s moisture and smooth texture. Set the finished pesto aside.
  
• Next, cook the Israeli couscous. Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat. Add the uncooked Israeli couscous and toast it for 3-4 minutes, stirring frequently with a spatula until the pearls turn a beautiful golden brown and become fragrant. Pour 2 cups of water into the saucepan and bring the mixture to a rolling boil. Reduce the heat to low, cover the saucepan, and let the couscous simmer for 10-12 minutes, or until all the water has been completely absorbed and the couscous is tender.
• Once cooked, uncover the couscous and gently fluff it with a fork to separate the pearls. Immediately add 3.5 tablespoons of the prepared kale pesto to the warm couscous. Mix thoroughly until every couscous pearl is evenly coated in the vibrant green pesto, infusing it with flavor. Set this pesto-coated couscous aside.
  
• Preheat your oven to 450ºF (230ºC). Prepare a large baking sheet by lightly greasing it with olive oil or lining it with parchment paper for easy cleanup.
• In a small bowl, combine all the dry spices for the spice mix: garlic powder, chili powder, paprika, ground cumin, and coarse salt. Whisk them together until they are thoroughly combined and uniform. Set this flavorful spice blend aside.
  
• Place the chopped butternut squash cubes onto one half of the prepared baking sheet. Drizzle them generously with 1 tablespoon of olive oil and sprinkle with half of the pre-mixed spice blend. Use your hands to thoroughly massage the oil and spices into the butternut squash, ensuring each piece is well coated.
• In a separate small bowl, add the drained and rinsed garbanzo beans. Toss them with the maple syrup, ground cinnamon, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon cayenne pepper until they are fully coated. Spread these seasoned beans evenly in the middle section of the baking sheet alongside the butternut squash. Place the baking sheet in the preheated oven and roast the butternut squash and beans for 15 minutes, ensuring to toss them halfway through for even cooking and browning.
• While the butternut squash and beans are roasting, prepare the cauliflower. Break a small head of cauliflower into large florets. Using a mandoline (we recommend a Kyocera mandoline set at 3.0mm for perfect thinness), carefully slice the cauliflower into delicate strips or thin florets into a large mixing bowl (this should yield about 4 cups). Add 1 tablespoon of the remaining olive oil to the cauliflower along with the rest of the spice mixture. Gently toss the cauliflower with the oil and spices until evenly coated. It’s perfectly fine if some pieces break apart slightly during this process.
  
• After the initial 15 minutes for the squash and beans, carefully remove the baking sheet from the oven. Add the seasoned cauliflower to the remaining space on the baking sheet. Return the sheet to the oven and bake for an additional 10-12 minutes, or until the cauliflower is tender-crisp and just lightly golden brown. All vegetables should be warm and flavorful.
  
• While the cauliflower is finishing its roasting time, prepare the fresh elements for the salad. In a large salad bowl, combine the finely minced red onion, freshly chopped parsley, 1 tablespoon of red wine vinegar, and ¼ teaspoon of salt. Mix these ingredients together thoroughly to create a bright and tangy counterpoint to the warm components.
• Once all the vegetables are perfectly roasted and tender, transfer them from the baking sheet into the large salad bowl with the onion and parsley mixture. Toss gently to combine. Next, add the pesto-coated Israeli couscous to the bowl and toss everything once more, ensuring all ingredients are well distributed and infused with flavor. Finally, generously top the finished salad with crumbled feta cheese. Serve immediately for a warm, comforting experience or chill it in the fridge for a delightful cold salad. Enjoy every flavorful bite!
  

• This recipe involves several steps, but many can be executed concurrently. By following a well-organized method, you should be able to prepare this delicious salad in approximately one hour from start to finish. Optimize your time by multitasking!
• If you do not have a mandoline for slicing the cauliflower, you can easily use a very sharp chef’s knife to cut it into thin strips. Alternatively, a rough chop will also work and result in a slightly chunkier, equally delicious texture.
• While we highly recommend our homemade kale pesto for the freshest flavor, a good quality store-bought pesto can be used as a convenient substitute if you’re short on time.
• Feel free to experiment with other root vegetables if butternut squash is not available. Sweet potatoes, parsnips, or even carrots can be roasted and incorporated into this salad with excellent results. Just monitor their roasting times as they may vary.
• This salad is fantastic served warm, which enhances the roasted flavors and provides a comforting meal. However, it is also incredibly delicious when served cold, making it a perfect option for meal prep or a refreshing lunch.