Equipment
Ingredients
Couscous Base
- 180 g dry couscous, standard or fine
- 240 ml vegetable broth, hot
- 15 ml olive oil
- 2 g kosher salt
Autumn Mix-ins
- 80 g pecans, roughly chopped
- 75 g dried cranberries
- 50 g celery, finely diced
- 30 g green onions, thinly sliced
- 15 g fresh parsley, finely chopped
Maple Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 15 ml maple syrup, pure
- 5 g dijon mustard
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the dry couscous in a heatproof bowl. In a small saucepan, bring the vegetable broth, olive oil, and salt to a rolling boil at 100°C/212°F. Pour the boiling liquid over the couscous, cover tightly with a plate or plastic wrap, and let stand.
While the couscous steeps, place the chopped pecans in a dry skillet over medium heat. Toast, shaking the pan frequently, until fragrant and slightly darkened. Remove immediately to a cool plate.
In a small bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, dijon mustard, kosher salt, and black pepper. Whisk vigorously until the mixture is fully emulsified.
After the couscous has rested for exactly 5 minutes, remove the cover and vigorously drag a fork through the grains to separate and fluff them. Transfer to a large mixing bowl to release residual steam and cool slightly.
Add the toasted pecans, dried cranberries, diced celery, sliced green onions, and chopped parsley to the warm couscous.
Pour the maple vinaigrette over the salad and toss gently until all ingredients are evenly distributed and coated. Serve at room temperature or chill.
Chef's Notes
- Toasting the pecans releases their essential oils, dramatically improving both texture and depth of flavor in the finished salad.
- Preparing this salad a day in advance is highly recommended; the resting period allows the couscous to absorb the maple vinaigrette, intensifying the autumnal flavors.
- If making ahead, you may want to reserve half the toasted pecans to sprinkle over the top just before serving so they retain their maximum crispness.
- For extra brightness, grate a teaspoon of orange zest into the vinaigrette.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors meld and improve on the second day.
