WARM COUSCOUS AND ROASTED VEGETABLE SALAD

Warm Couscous And Roasted Vegetable Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into 1/2-inch chunks
4 large cloves garlic, peeled
1 1/4 cups chicken broth
2 teaspoons salt
Freshly ground pepper to taste
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups cooked couscous
1 tablespoon chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 5 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1578 milligrams, Sugar 12 grams, TransFat 0 grams