Couscous Salad with Roasted Vegetables and Chickpeas
FLAVOR BOOSTER Roasted vegetables are delicious—and healthful—on their own, but for variety, try tossing them with herbs or spices before cooking. Here, carrots and cauliflower are seasoned with cumin; feel free to experiment with similar ground spices. For the best flavor, lightly toast and grind the cumin seeds (or other spices) yourself.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Transfer half the vegetables to a second baking sheet. 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. Let cool to room temperature.
Step 2
Meanwhile, in a medium saucepan, bring the water to a boil. Stir in couscous and season with salt; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
Step 3
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
Step 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 with arugula.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 372
Step 7
Fat: 12.2g (1.6g Saturated Fat)
Step 8
Protein: 12.1g
Step 9
Carbohydrates: 59.8
Step 10
Fiber: 14.3g
