Couscous Salad with Roasted Vegetables and Chickpeas

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Couscous Salad with Roasted Vegetables and Chickpeas

Ingredients
1 pound carrots, sliced 3/4 inch thick on the diagonal
3 pound cauliflower, cored and cut into florets
3 tablespoon olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1 15oz can chickpeas, rinsed and drained
6 green onions, thinly sliced
5 ounce baby arugula

Instructions:

Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.

Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.

Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.

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 over arugula.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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