Couscous Salad with Roasted Vegetables and Chickpeas

This is so delicious and easy that even Greg went meatless for a meal. Another winner from
Everyday Food.

We also roasted half a bag of green beans we had in the fridge.
Couscous Salad with Roasted Vegetables and Chickpeas

* 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, plus 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.

Yield: 4 servings.

15:33:00 on 01/23/08 by liz - Category: Recipes


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