Warm Couscous And Roasted Vegetable Salad Recipe

Name: Warm Couscous And Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups small carrots, peeled and cut into 2-inch lengths; 1 medium onion, peeled and cut into 1/2-inch chunks; 4 large cloves garlic, peeled; 1 1/4 cups chicken broth; 2 teaspoons salt; Freshly ground pepper to taste; 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes; 1 15-ounce can chickpeas, drained and rinsed; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 2 cups cooked couscous; 1 tablespoon chopped fresh cilantro

Servings: persons

1 1/2 cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into 1/2-inch chunks
4 large cloves garlic, peeled
1 1/4 cups chicken broth
2 teaspoons salt
Freshly ground pepper to taste
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups cooked couscous
1 tablespoon chopped fresh cilantro

1
Preheat the oven to 425 degrees.
2
Place the carrots, onion and garlic in a shallow roasting pan.
3
Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper.
4
Roast for 15 minutes.
5
Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
6
Place the pan on top of the stove, over medium-high heat.
7
Pour in 1 cup of chicken broth.
8
Stir, scraping up all of the bits stuck to the bottom of the pan.
9
Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric.
10
Cook until broth is reduced to a sauce consistency, about 3 minutes more.
11
Remove from heat and stir in the couscous.
12
Divide among 4 plates and garnish with cilantro.
13
Serve immediately.

474

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups small carrots, peeled and cut into 2-inch lengths, 1 medium onion, peeled and cut into 1/2-inch chunks, 4 large cloves garlic, peeled, 1 1/4 cups chicken broth, and more.

Yes, Warm Couscous And Roasted Vegetable 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.

That's it — enjoy your meal!

Warm Couscous And Roasted Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions