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The Golden Goddess Couscous Salad is a delightful combination of flavors and textures that will transport your taste buds to a Mediterranean paradise. This refreshing salad features fluffy couscous and plenty of vibrant golden veggies. The star of the show is the tangy and creamy golden goddess dressing that brings the whole dish together. With hints of lemon, garlic, and herbs, this dressing adds a burst of flavor that perfectly complements the fresh ingredients.

Feel free to top it all off with a sprinkle of feta cheese and a few pine nuts, and each bite is a fantastic medley of sweet, savory, and nutty goodness. Whether enjoyed as a light lunch or a side dish at a summer gathering, the Golden Goddess Couscous Salad is a true taste of the Mediterranean.

This Golden Goddess Couscous Salad also is great as a make ahead or meal prep meal. It’s stores beautifully in the fridge. Just keep the dressing separate until you’re ready to enjoy. I stored my leftovers away in salad jars so that I have lunch ready to go for the rest of the week.

I didn’t find the need to add the feta or pine nuts to mine, but if you wanted to kick this salad up with even more flavor or texture, then that's the way to do it!

Golden Goddess Couscous Salad

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

An extra tasty and flavorful couscous dish that's 'golden goddess' themed rather than 'green goddess'! Zippy, tangy, and perfect to make ahead as meal prep.

Ingredients

10 Oz. Peeled & Diced Butternut Squash
1 Medium Yellow Bell Pepper, Diced
1 Medium Yellow Onion, Diced
1 C. Frozen Corn, Thawed
1 (15 Oz.) Can Chickpeas, Drained & Rinsed
2 C. Cooked Cooked Couscous

Golden Dressing

1/4 C. Extra Virgin Olive Oil
1/4 C. Tahini
1/4 C. Lemon Juice
1 Tbsp. Dijon
1/4 Tsp. Turmeric
1/4 Tsp. Cumin
Salt & Pepper to Taste

Instructions

Set the oven to 375 and line a baking sheet with foil or a silicone baking mat. Lightly coat with non-stick spray.
Place the 10 Oz. Peeled & Diced Butternut Squash, 1 Medium Yellow Bell Pepper, and 1 Medium Yellow Onion onto the baking sheet and place in the oven to bake for about 20-30 minutes or until the veggies are tender.
Once done, remove from the oven and add to a large mixing bowl along with 1 C. Frozen Corn, 1 (15 Oz.) Can Chickpeas, and 2 C. Cooked Cooked Couscous.
Place the bowl in the fridge to allow it to chill for a while.
As the salad is chilling, blend together the 1/4 C. Extra Virgin Olive Oil, 1/4 C. Tahini, 1/4 C. Lemon Juice, 1 Tbsp. Dijon, 1/4 Tsp. Turmeric, 1/4 Tsp. Cumin, and Salt & Pepper to Taste.
Once done, divide the salad evenly among bowls and serve with a side of the dressing to enjoy!

Notes

I cooked my couscous in my rice cooker with 1 Tsp. Turmeric and with reduced sodium vegetable brother in place of water or other broth or stock.

Recommended Products:

Goya Foods Chick Peas, Garbanzo Beans

RiceSelect Couscous, Moroccan-Style

Organic Whole Sesame Tahini Paste

Nutrition Facts

Calories

384.64

Fat (grams)

17.92 g

Sat. Fat (grams)

2.39 g

Carbs (grams)

47.81 g

Fiber (grams)

9.5 g

Net carbs

38.34 g

Sugar (grams)

6.45 g

Protein (grams)

12.44 g

Sodium (milligrams)

75.58 mg

Cholesterol (grams)

0 mg

Nutritional Claims: Balanced • High Fiber • Plant Based • Vegan • Vegetarian • Pescatarian • Mediterranean • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher