Couscous Salad with Roasted Vegetables and Chickpeas -Every day Food Magazine
(I added chicken and pita bread)
1 pd carrots, sliced
1 head cauliflower, (3 pd) cored and cut into florets
1 1/2 tsp ground cumin
3 Tbls olive oil
salt and pepper
1 cup whole-wheat couscous
1 Tbls lemon zest, + 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
6 scallions, thinly sliced
5 oz baby arugula or watercress
1. Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 Tbls oil. Season with salt and pepper. Spread half the veggies on a second baking sheet and roast until browned and tender, 25-30 minutesl rotating sheets and tossing halfway through. Cool to room temperature.
2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil ( I cooked it in chicken broth instead of water to give it more flavor). Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool; uncovered.
3. Make dressing: In a small bowl, whisk together lemon zest and juice, and remaining Tbls oil; season with salt and pepper.
4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter and drizzle with 1 Tbls dressing. Add remaining dressing to couscous mixture and toss; serve over arugula.
This was delicious and beautiful. I used watercress instead of arugula, cooked the entire box of couscous, used 2 cans of chickpeas, 2 heads of cauliflower and kindof doubled it.
I sauted chicken tenders in a little olive oil and seasoned them with fresh lemon juice, cumin, paprika, salt and pepper. We also had fresh delicious pita bread to round out this meal.
Wednesday, March 12, 2008
Couscous Salad with Roasted Vegetables and Chickpeas
Posted by Mary Ann at 8:40 AM
Labels: chicken, main dish, salad, vegetables
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