Warm Couscous And Roasted Vegetable Salad
Updated September 28, 2015
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 ½ cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into ½-inch chunks
4 large cloves garlic, peeled
1 ¼ cups chicken broth
2 teaspoons salt
Freshly ground pepper to taste
1 small butternut squash (about 1 ½ pounds), peeled, seeded and cut into ½-inch cubes
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
½ teaspoon turmeric
2 cups cooked couscous
1 tablespoon chopped fresh cilantro
Nutritional analysis per serving (4 servings)
117 grams carbs; 2 milligrams cholesterol; 588 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 16 grams fiber; 1580 milligrams sodium; 22 grams protein; 12 grams sugar
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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Preparation
- 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.
Private Notes
Comments
Good flavors …would make it again. I added two sweet potatoes and a zucchini since 8 didn’t have butternut squash
Made with carrots and portobella
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.