Roast Beef and Couscous Salad Recipe

Name: Roast Beef and Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium carrots, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 cup Israeli couscous; 1/2 cup golden raisins; 3/4 cup low-fat Greek yogurt; 2 teaspoons harissa or other hot chile paste; 2 tablespoons apple cider vinegar; 1 head escarole, torn into bite-size pieces; 8 ounces deli-sliced roast beef, cut into bite-size pieces

Servings: persons

6 medium carrots, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Israeli couscous
1/2 cup golden raisins
3/4 cup low-fat Greek yogurt
2 teaspoons harissa or other hot chile paste
2 tablespoons apple cider vinegar
1 head escarole, torn into bite-size pieces
8 ounces deli-sliced roast beef, cut into bite-size pieces

1
Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
2
Roast until tender and slightly golden, about 25 minutes.
3
Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking.
4
Drain the couscous and raisins and rinse under cold water.
5
Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth.
6
Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly.
7
Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat.
8
Divide the salad among plates.
9
Per serving: Calories 504; Fat 15 g (Saturated 3 g); Cholesterol 38 mg; Sodium 827 mg; Carbohydrate 70 g; Fiber 10 g; Protein 26 g
10
Photograph by Antonis Achilleos

346

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: 6 medium carrots, cut into 1-inch pieces, 1 red onion, cut into 1-inch pieces, 3 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, Roast Beef and Couscous Salad 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.

Roast Beef and Couscous Salad

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