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Couscous Salad with Roasted Vegetables and Chickpeas

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.

Everyday Food, January 2008 http://www.marthastewart.com/315061/couscous-salad-with-roasted-vegetables-a
3.714285
Rated
74.2857100(29)29
  • 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

  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.

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