Couscous Salad with Roasted Vegetables and Chickpeas

(62)
Prep Time:
30 mins
Total Time:
1 hr
Servings:
4

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

Ingredients

  • 1 pound carrots, sliced ¾ inch thick on the diagonal

  • 1 head cauliflower (3 pounds), cored and cut into florets

  • 1 ½ teaspoons ground cumin

  • 3 tablespoons olive oil

  • Coarse salt and ground pepper

  • 1 cup whole-wheat couscous

  • 1 tablespoon lemon zest

  • ½ 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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