Loading

Couscous Salad with Roasted Vegetables and Chickpeas Recipe

Ingredients
  • 1 pound carrots, sliced 3/4 inch thick on the diagonal
  • 1 head cauliflower (3 lbs 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 Chickpeas, rinsed and drained (15 ounce Can)
  • 6 scallions, thinly sliced
  • 5 ounces baby arugula
Directions
Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tbsp 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.

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 tsp 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 tbsp dressing. Add remaining dressing to couscous mixture and toss; serve over arugula.

Similar Recipes
Orange Orzo Salad
oranges
orzo
olive oil
orange juice
salt and pepper to taste
Couscous
chicken stock
olive oil
salt to taste
Orzo Vegetable Salad
canola oil
orzo
cucumbers
sweet roasted red pepper strips
salt and pepper to taste
Loading

Couscous Salad with Roasted Vegetables and Chickpeas Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com