Mediterranean Chopped Salad With Israeli Couscous

1. 1

   Preheat oven to 400. Place beets on large piece of foil; drizzle with 1 tablespoon oil. Fold foil over beets and crimp edges to form a tightly-sealed package. Place on rimmed baking pan and roast 45 minutes to 1 hour, or until beets are tender. Let cool 10 minutes, then use paper towel to rub beet skins off.

2. 2

   Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil.

3. 3

   After the beets have been in the oven for 20 minutes, toss bell peppers and onion with 1 tablespoon oil, salt and remaining 1/4 teaspoon black pepper. Transfer to oven on same pan as beets. Roast vegetables 25 minutes or until golden brown and tender, turning once halfway through cooking.

4. 4

   After the vegetables have been in the oven 10 minutes, place chicken on separate rimmed baking pan. Rub chicken with remaining 1 tablespoon oil and seasoning mix. Place chicken in oven; cook 14 to 16 minutes or until internal temperature reaches 165u00b0, turning once halfway through cooking.

5. 5

   Meanwhile, in small saucepot, bring 2/3 cup water to a boil. Stir in couscous; reduce heat to medium-low and simmer uncovered 6 minutes. Cover pan and remove from heat; let stand 10 minutes.

6. 6

   To serve, cut vegetables (including beets) and chicken into 1-inch pieces and transfer to large serving bowl. Add lettuce, feta, parsley, couscous and yogurt mixture, and toss to combine.

7. 7

   **To make your own Middle Eastern seasoning, combine 1 tsp. cumin, 1 tsp. dried oregano, 1 tsp. paprika, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/8 teaspoon ground cloves. You will have some of this mix left over for next time if you use this to make the salad.

* Per serving · 4 servings · Values may vary.