Couscous Salad With Roasted Vegetables And Chickpeas Recipe

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.

No additional tips available.

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

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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.

Couscous Salad With Roasted Vegetables And Chickpeas

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