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 pound carrots, sliced 3/4 inch thick on the diagonal; 1 head cauliflower (3 pounds), trimmed and cut into florets; 1 1/2 teaspoons ground cumin; 3 tablespoons olive oil; Coarse salt and ground pepper; 1 1/4 cups water; 1 cup whole-wheat couscous; 1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons); 1 can (15.5 ounces) chickpeas, rinsed and drained; 6 scallions, trimmed and thinly sliced; 5 ounces baby arugula

Servings: persons

1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds), trimmed and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 1/4 cups water
1 cup whole-wheat couscous
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15.5 ounces) chickpeas, rinsed and drained
6 scallions, trimmed and thinly sliced
5 ounces baby arugula

1
Preheat oven to 450F.
2
Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil.
3
Season with salt and pepper.
4
Transfer half the vegetables to a second baking sheet.
5
Spread vegetables on both sheets in a single layer and roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing vegetables halfway through.
6
Let cool to room temperature.
7
Meanwhile, in a medium saucepan, bring the water to a boil.
8
Stir in couscous and season with salt; cover and remove from heat.
9
Let stand until tender, 5 minutes.
10
Fluff with a fork; set aside to cool, uncovered.
11
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
12
In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.
13
Place arugula on a serving platter, and drizzle with 1 tablespoon dressing.
14
Add remaining dressing to couscous mixture, and toss; serve with arugula.
15
(Per Serving)
16
Calories: 372
17
Fat: 12.2g (1.6g Saturated Fat)
18
Protein: 12.1g
19
Carbohydrates: 59.8
20
Fiber: 14.3g

368

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 11 ingredients. The key ingredients include: 1 pound carrots, sliced 3/4 inch thick on the diagonal, 1 head cauliflower (3 pounds), trimmed and cut into florets, 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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