Best Roasted Vegetable And Couscous Salad Recipes

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CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD



Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
  • Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
  • Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
  • Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

ROASTED VEGETABLE AND COUSCOUS SALAD



Roasted Vegetable and Couscous Salad image

This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 30m

Yield 6

Number Of Ingredients 8

3 cups broccoli florets, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch squares
1 ½ cups red onion, peeled and cut into 1/4-inch slices
6 tablespoons soybean oil, divided (often labeled "vegetable oil")
½ tablespoon ground black pepper, divided
½ teaspoon salt, divided
1 ½ cups dry giant Israeli couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.
  • Bake for 15 minutes until vegetables are tender and lightly browned.
  • Meanwhile, cook couscous according to package directions.
  • Place cooked couscous and roasted vegetables in large bowl. Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.
  • You may substitute 3 cups cooked regular couscous, brown rice or quinoa.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 38.3 g, Fat 14.2 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 216.7 mg, Sugar 4.1 g

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

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

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