ROAST BEEF AND COUSCOUS SALAD

Roast Beef and Couscous Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 medium carrots, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Israeli couscous
1/2 cup golden raisins
3/4 cup low-fat Greek yogurt
2 teaspoons harissa or other hot chile paste
2 tablespoons apple cider vinegar
1 head escarole, torn into bite-size pieces
8 ounces deli-sliced roast beef, cut into bite-size pieces

Steps:

Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.