Couscous Salad with Roasted Vegetables and Chickpeas

62 Ratings
  • 5 22
  • 4 19
  • 3 13
  • 2 7
  • 1 1

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

Everyday Food, January/February 2008

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr
Servings:
4
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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.

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Reviews (11)

62 Ratings
  • 5 22
  • 4 19
  • 3 13
  • 2 7
  • 1 1
Martha Stewart Member
05/26/2016
Excellent salad, can be eaten as a full meal too,
Martha Stewart Member
05/26/2016
Excellent salad, can be eaten as a full meal too,
Martha Stewart Member
05/26/2016
Excellent salad, can be eaten as a full meal too,
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Martha Stewart Member
05/26/2016
Excellent salad, can be eaten as a full meal too,
Martha Stewart Member
07/05/2015
I can only say that my two son love it. Thanks for sharing the receirpt.
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
03/30/2009
Very filling and satisfying. Used sweet potato and red onion - both worked great.
Martha Stewart Member
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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