Couscous Salad with Roasted Vegetables and Chickpeas

Rating: 3.87 stars
62 Ratings
  • 5 star values: 22
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1

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

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Ingredients

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.

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  • 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.

Reviews (11)

62 Ratings
  • 5 star values: 22
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
Anonymous
Rating: Unrated
05/26/2016
Excellent salad, can be eaten as a full meal too,
Anonymous
Rating: Unrated
05/26/2016
Excellent salad, can be eaten as a full meal too,
Anonymous
Rating: Unrated
05/26/2016
Excellent salad, can be eaten as a full meal too,
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Anonymous
Rating: Unrated
05/26/2016
Excellent salad, can be eaten as a full meal too,
Anonymous
Rating: Unrated
07/05/2015
I can only say that my two son love it. Thanks for sharing the receirpt.
Anonymous
Rating: Unrated
09/09/2013
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.
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Anonymous
Rating: Unrated
08/29/2013
This was really good. So many nice vegetables. Very tasty. Wonderful alone for lunch. Maybe a piece of chicken with it for dinner.
Anonymous
Rating: Unrated
09/03/2011
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.
Anonymous
Rating: Unrated
11/17/2009
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.
Anonymous
Rating: Unrated
03/30/2009
Very filling and satisfying. Used sweet potato and red onion - both worked great.
Anonymous
Rating: Unrated
03/26/2009
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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