Couscous Salad With Roasted Vegetables And Chickpea

Name: Couscous Salad With Roasted Vegetables And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, sliced 3/4 inch thick on the diagonal; 1 head cauliflower, cored and cut into florets (3 pounds); 1 1/2 teaspoons ground cumin; 3 tablespoons olive oil; coarse salt; pepper; 1 cup whole wheat couscous; 1 tablespoon lemon zest, plus; 1/2 cup fresh lemon juice (from 3 lemons); 1 (15 ounce) can chickpeas, rinsed and drained; 6 scallions, thinly sliced; 5 ounces baby arugula

Servings: persons

1 lb carrot, sliced 3/4 inch thick on the diagonal
1 head cauliflower, cored and cut into florets (3 pounds)
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
coarse salt
pepper
1 cup whole wheat couscous
1 tablespoon lemon zest, plus
1/2 cup fresh lemon juice (from 3 lemons)
1 (15 ounce) can 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.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb carrot, sliced 3/4 inch thick on the diagonal, 1 head cauliflower, cored and cut into florets (3 pounds), 1 1/2 teaspoons ground cumin, 3 tablespoons olive oil, and more.

Yes, Couscous Salad With Roasted Vegetables And Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous Salad With Roasted Vegetables And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions