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Couscous Salad with Roasted Vegetables and Chickpeas

Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.

  • Prep:
  • Total Time:
  • Servings: 4
Couscous Salad with Roasted Vegetables and Chickpeas

Source: Everyday Food, January 2008


  • 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


  1. 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.

  2. 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.

  3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.

  4. 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.

Reviews (6)

  • abbielubbe 9 Sep, 2013

    this recipe is yum, and always impresses guests. it IS bit bland, and i have added golden raisins, feta, things like that to perk it up a bit. i have served it with lemon roasted chicken pieces, or with pork tenderloin for meat-lovers. experiment, enjoy.

  • wibaker12 29 Aug, 2013

    This was really good. So many nice vegetables. Very tasty. Wonderful alone for lunch. Maybe a piece of chicken with it for dinner.

  • nancyfmccune 3 Sep, 2011

    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.

  • wamchick 17 Nov, 2009

    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.

  • ChampagneWednesdays 30 Mar, 2009

    Very filling and satisfying. Used sweet potato and red onion - both worked great.

  • Mrs S 26 Mar, 2009

    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!!!

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