Couscous Salad with Roasted Vegetables and Chickpeas
- Comments()
Couscous Salad with Roasted Vegetables and Chickpeas
Everyday Food editor Sarah Carey teaches you how make a hearty vegetarian dinner and gives you tips for making it taste great.
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 1 pound carrots, sliced 3/4 inch thick on the diagonal
- 1 head cauliflower (3 pounds), cored and cut into florets
- 1 1/2 teaspoons ground cumin
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 cup whole-wheat couscous
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1 can (15 ounces) chickpeas, rinsed and drained
- 6 scallions, thinly sliced
- 5 ounces baby arugula
Directions
-
Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
-
Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
-
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
-
In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.
Decided to make this at the last minute because I had all of the ingredients and WOW was I pleasantly surprised. I substituted quinoa for the couscous cause I like it better. I was short on time so instead of making florets I took the head of cauliflower whole and sliced it into to slabs 1/2" thick. It's way easier and the pieces cook evenly and then I just roughly chopped it after it was roasted. I added the arugula to the mix and I like the colorful presentation and flavor better that way.
I made this last night and was skeptical of how it would turn out but it was delicious! It is indeed very filling and the lemon dressing is perfect.
Very filling and satisfying. Used sweet potato and red onion - both worked great.
This was excellent! Modified it for what I had on hand (broccoli in place of cauliflower, white kidney beans for chick peas), but we thought it was fantastic. Dressing is divine (added some garlic to mine). Thanks for a wonderful vegetarian recipe!!!