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Fall Couscous Salad

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

This salad has a delicious balance of crisp grilled fruit, toasted nuts, maple syrup and apple cider vinegar.


  • 8 ounces couscous
  • 1 cup apples, peeled and sliced
  • 1 cup pears, peeled and sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 cup mayonnaise
  • 3 tablespoons maple syrup
  • 1 tablespoons apple cider vinegar
  • 1 teaspoons salt


  • 1. In a medium pot of boiling salted water, cook pasta to desired doneness; drain well and cool. (Rinse with cold water to cool quickly; drain well.)
  • 2. Preheat the EGG to 400º using direct heat. Grill the apples and pears until char marks form. Remove from the grill and chop. Convert the EGG to indirect heat. Toast the walnuts until they are fragrant and slightly browned. Remove from grill and cool slightly.
  • 3. In a large bowl, combine cooled pasta, the apples, pears, cranberries, and candied walnuts; mix well.
  • 4. In a small bowl, combine mayonnaise, maple syrup, vinegar, and salt; blend well. Pour mayonnaise mixture over pasta mixture; toss lightly then serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828