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Couscous Salad with Roasted Vegetables

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 60 min
  • $$$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1 pound carrots, thickly sliced
  • 1 head cauliflower, cut into florets
  • 6 scallions, thinly sliced
  • 1 can (15 ounces) canned chickpeas, rinsed and drained
  • 2 teaspoons ground cumin
  • 3 tablespoons extra virgin olive oil
  • 1 cup whole-wheat couscous
  • 2 lemons, zested and juiced
  • 5 ounces baby arugula
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Preheat oven to 450. 2. Slice/cut: carrots, cauliflower and scallions. 3. Rinse and drain chickpeas. Zest and juice lemon. Make: 1. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. (you may to use a second baking sheet to spread them all out) 2. Roast vegetables until tender, 25-30 minutes, stirring halfway through. 3. Meanwhile, in a saucepan, bring 1 1/4 cups salted water to a boil. 4. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Set aside. 5. Make dressing: In a small bowl, whisk together lemon juice and zest and remaining tablespoon oil; season with salt and pepper. 6. Combine roasted vegetables with couscous, chickpeas, scallions and 2/3 of the dressing. 7. Toss arugula with 1 tablespoon dressing. Top with couscous mixture and serve.

Goes great with these recipes

Carrot Ginger Soup
Sliced Rye Bread
Corn and Green Beans
Pita Bread
Baguette
Roasted Potatoes

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