Saturday, April 12, 2008

Couscous Salad with Roasted Vegetables And Chickpeas

Couscous Roasted Veggie Salad

This is a wonderful vegetarian dinner that can be prepared quickly and easily. The lemony dressing, along with the sweetness of the carrots and the nutty flavor of the couscous, make for a delicious and satisfying light supper or lunch. found in Every day Food's January/February 2008 issue, Jake and I agreed that this recipe was definitely a keeper! If you have leftovers store the couscous mixture in an airtight container. The greens, if dressed, won't keep so just use new ones with leftovers.

Serves 4 generously

1 pound of carrots sliced diagonally 3/4 of an inch thick
1 head of cauliflower, cut into florets
1 1/2 teaspoons cumin
3 tablespoons olive oil
salt and pepper to taste
1 cup whole wheat couscous
1 tablespoon lemon zest
1/2 cup lemon juice
one (15 ounce) can chickpeas, drained and rinsed
4 green onions, thinly sliced
5 ounces leafy greens

Preheat oven to 450 F. Toss carrots and cauliflower with cumin, two tablespoons of olive oil, salt, and pepper in a large bowl. Spread onto rimmed baking sheet and bake in oven for 25 to 30 minutes, stirring and rotating pan occasionally. You may need two baking sheets, because the vegetables must be in one layer. They will become all roasted and tasty, which is exactly what you want. Cool vegetables to room temperature.

Meanwhile, in a small pot, bring 1 cup of water to a boil. Add couscous; stir, cover, and remove from heat for five minutes to allow to steam. Fluff with a fork and allow to come to room temperature.

Whisk together lemon zest, lemon juice, and one tablespoon olive oil. Salt and pepper to taste.

In a large bowl, combine vegetables, sliced green onion, chickpeas, and couscous. Pour two tablespoons of dressing over top and toss. Use remaining dressing for the mixed greens. Arrange on plate as shown in picture above.
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