Back to Couscous Salad with Roasted Vegetables and Chickpeas All Reviews for Couscous Salad with Roasted Vegetables and Chickpeas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr Servings: 4 med103315_0108_couscous.jpg

Ingredients Ingredient Checklist 1 pound carrots, sliced 3/4 inch thick on the diagonal 1 head cauliflower (3 pounds), cored and cut into florets 1 1/2 teaspoons ground cumin 3 tablespoons olive oil Coarse salt and ground pepper 1 cup whole-wheat couscous 1 tablespoon lemon zest 1/2 cup fresh lemon juice (from 3 lemons) 1 can (15 ounces) chickpeas, rinsed and drained 6 scallions, thinly sliced 5 ounces baby arugula

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr Servings: 4 med103315_0108_couscous.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr

Servings: 4

prep: 30 mins

total: 1 hr

prep:

30 mins

total:

1 hr

Servings: 4

4

med103315_0108_couscous.jpg

med103315_0108_couscous.jpg

Ingredients

Ingredients

  • 1 pound carrots, sliced 3/4 inch thick on the diagonal 1 head cauliflower (3 pounds), cored and cut into florets 1 1/2 teaspoons ground cumin 3 tablespoons olive oil Coarse salt and ground pepper 1 cup whole-wheat couscous 1 tablespoon lemon zest 1/2 cup fresh lemon juice (from 3 lemons) 1 can (15 ounces) chickpeas, rinsed and drained 6 scallions, thinly sliced 5 ounces baby arugula

Directions

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.

Reviews (11)

 Add Rating & Review     62 Ratings   5 star values:        22    4 star values:        19    3 star values:        13    2 star values:        7    1 star values:        1

Load More Reviews

Reviews (11)

Add Rating & Review     62 Ratings   5 star values:        22    4 star values:        19    3 star values:        13    2 star values:        7    1 star values:        1

Add Rating & Review

62 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 7 1 star values: 1

62 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 7 1 star values: 1

62 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 7 1 star values: 1

  • 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 7 1 star values: 1

    Martha Stewart Member     Rating: Unrated       05/26/2016   Excellent salad, can be eaten as a full meal too,  

Martha Stewart Member     Rating: Unrated       07/05/2015   I can only say that my two son love it. Thanks for sharing the receirpt.  

Martha Stewart Member     Rating: Unrated       09/09/2013   this recipe is yum, and always impresses guests. it IS bit bland, and i have added golden raisins, feta, things like that to perk it up a bit. i have served it with lemon roasted chicken pieces, or with pork tenderloin for meat-lovers. experiment, enjoy.  

Martha Stewart Member     Rating: Unrated       08/29/2013   This was really good. So many nice vegetables. Very tasty. Wonderful alone for lunch. Maybe a piece of chicken with it for dinner.  

Martha Stewart Member     Rating: Unrated       09/03/2011   Decided to make this at the last minute because I had all of the ingredients and WOW was I pleasantly surprised. I substituted quinoa for the couscous cause I like it better. I was short on time so instead of making florets I took the head of cauliflower whole and sliced it into to slabs 1/2" thick. It's way easier and the pieces cook evenly and then I just roughly chopped it after it was roasted. I added the arugula to the mix and I like the colorful presentation and flavor better that way.  

Martha Stewart Member     Rating: Unrated       11/17/2009   I made this last night and was skeptical of how it would turn out but it was delicious! It is indeed very filling and the lemon dressing is perfect.  

Martha Stewart Member     Rating: Unrated       03/30/2009   Very filling and satisfying. Used sweet potato and red onion - both worked great.  

Martha Stewart Member     Rating: Unrated       03/26/2009   This was excellent! Modified it for what I had on hand (broccoli in place of cauliflower, white kidney beans for chick peas), but we thought it was fantastic. Dressing is divine (added some garlic to mine). Thanks for a wonderful vegetarian recipe!!!

    Martha Stewart Member

    Rating: Unrated 05/26/2016

Excellent salad, can be eaten as a full meal too,

Rating: Unrated

Rating: Unrated 07/05/2015

I can only say that my two son love it. Thanks for sharing the receirpt.

Rating: Unrated 09/09/2013

this recipe is yum, and always impresses guests. it IS bit bland, and i have added golden raisins, feta, things like that to perk it up a bit. i have served it with lemon roasted chicken pieces, or with pork tenderloin for meat-lovers. experiment, enjoy.

Rating: Unrated 08/29/2013

This was really good. So many nice vegetables. Very tasty. Wonderful alone for lunch. Maybe a piece of chicken with it for dinner.

Rating: Unrated 09/03/2011

Decided to make this at the last minute because I had all of the ingredients and WOW was I pleasantly surprised. I substituted quinoa for the couscous cause I like it better. I was short on time so instead of making florets I took the head of cauliflower whole and sliced it into to slabs 1/2" thick. It’s way easier and the pieces cook evenly and then I just roughly chopped it after it was roasted. I added the arugula to the mix and I like the colorful presentation and flavor better that way.

Rating: Unrated 11/17/2009

I made this last night and was skeptical of how it would turn out but it was delicious! It is indeed very filling and the lemon dressing is perfect.

Rating: Unrated 03/30/2009

Very filling and satisfying. Used sweet potato and red onion - both worked great.

Rating: Unrated 03/26/2009

This was excellent! Modified it for what I had on hand (broccoli in place of cauliflower, white kidney beans for chick peas), but we thought it was fantastic. Dressing is divine (added some garlic to mine). Thanks for a wonderful vegetarian recipe!!!

All Reviews for Couscous Salad with Roasted Vegetables and Chickpeas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Couscous Salad with Roasted Vegetables and Chickpeas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest