Winter couscous and bulgur salad
Discover a delightful medley of winter flavors in this nourishing couscous and bulgur salad. Perfect for a satisfying and wholesome meal.
Ingredients:
- 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 cup whole wheat couscous
- 1/4 cup bulgur
- 1 1/4 cups water
- Splash of olive oil
- Dash of salt
- 1 tablespoon dijon mustard
- 2 tablespoons champagne vinegar
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 60g goat cheese, crumbled
- fresh herbs, like parsley, scallions or chives to garnish (if they aren't frozen in your garden)
Instructions:
- Preheat the oven to 220 °C. Combine the squash and shallots with olive oil, salt, and pepper. Instead of using a non-stick skillet, you can also use a baking sheet. Roast in the oven for 25-30 minutes, remembering to stir once halfway through. Once cooked, take them out of the oven and let them cool down.
- While the squash and shallots are roasting, in a saucepan, bring water, oil, and salt to a boil. Remove from the heat and add the couscous and bulgur. Cover the saucepan and let it sit for 10 minutes. Fluff the grains with a fork and allow them to cool.
- Prepare the vinaigrette by mixing mustard, vinegar, the rest of the olive oil, salt, and pepper in a large bowl. Add the roasted squash and shallots, cooked couscous and bulgur, crumbled goat cheese, and fresh herbs if you have some. Taste and adjust the seasoning if needed. Serve the dish at room temperature or chill it in the fridge before serving.
Summary:
- Calories: 1684 kcal
- Fat: 82 g
- Protein: 41 g
- Carbs: 206 g
- Potassium: 2615 mg
- Magnesium: 323 mg