Warm Couscous And Roasted Vegetable Salad
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1½cups small carrots, peeled and cut into 2-inch lengths
- 1medium onion, peeled and cut into ½-inch chunks
- 4large cloves garlic, peeled
- 1¼cups chicken broth
- 2teaspoons salt
- Freshly ground pepper to taste
- 1small butternut squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes
- 115-ounce can chickpeas, drained and rinsed
- 1teaspoon ground cumin
- ½teaspoon turmeric
- 2cups cooked couscous
- 1tablespoon chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
576 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 16 grams dietary fiber; 12 grams sugars; 22 grams protein; 1579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in ¼ 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.
- Step 2
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.
- Step 3
Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.
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Mona
Made with carrots and portobella
Es
Not a salad but a great side dish. The flavors were wonderful and I served the dish as a side to salmon fillets. Very pretty also. I used toasted Israeli couscous and omitted the cilantro garnish. Delicious.
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