Couscous Salad with Roasted Vegetables Recipe

A Delicious Vegetarian Meal or Side Dish Option

Couscous Salad with Roasted Vegetables Recipe

This is a wonderful vegetarian dinner or side dish that can be prepared quickly and easily. The lemony dressing, along with the sweetness of the carrots and the nutty flavor of the couscous, make for a delicious and satisfying light supper or lunch. If you have leftovers store the couscous mixture in an airtight container. The greens, if dressed, won't keep so just use new ones with leftovers.


1 pound of carrots sliced diagonally 3/4 of an inch thick
1 head of cauliflower, cut into florets
1 1/2 teaspoons cumin
3 tablespoons olive oil
salt and pepper to taste
1 cup whole wheat couscous
1 tablespoon lemon zest
1/2 cup lemon juice
one (15 ounce) can chickpeas, drained and rinsed
4 green onions, thinly sliced
5 ounces leafy greens

  Preheat oven to 450 F.

  Toss carrots and cauliflower with cumin, two tablespoons of olive oil, salt, and pepper in a large bowl. Spread onto rimmed baking sheet and bake in oven for 25 to 30 minutes, stirring and rotating pan occasionally. You may need two baking sheets, because the vegetables must be in one layer. They will become all roasted and tasty, which is exactly what you want. Cool vegetables to room temperature.

  Meanwhile, in a small pot, bring 1 cup of water to a boil. Add couscous; stir, cover, and remove from heat for five minutes to allow to steam. Fluff with a fork and allow to come to room temperature.


  Whisk together lemon zest, lemon juice, and one tablespoon olive oil. Salt and pepper to taste.

  In a large bowl, combine vegetables, sliced green onion, chickpeas, and couscous. Pour two tablespoons of dressing over top and toss. Use remaining dressing for the mixed greens. Arrange on plate as shown in picture above.

Serves 4-6

Adapted from Every day Food

This Stuffed Acorn Squash recipe also makes a great dinner or side dish option for omnivores and herbivores alike!

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom