{"id":4703,"date":"2011-09-02T07:30:06","date_gmt":"2011-09-02T13:30:06","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4703"},"modified":"2011-09-02T08:16:27","modified_gmt":"2011-09-02T14:16:27","slug":"roasted-cauliflower-and-carrot-couscous-salad","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/09\/02\/roasted-cauliflower-and-carrot-couscous-salad\/","title":{"rendered":"Roasted Cauliflower and Carrot Couscous Salad"},"content":{"rendered":"

This vegetarian dish can stand alone as the main meal, or it can be served as a side dish. \u00a0I served this alongside some grilled chicken. \u00a0When I asked Ben if he’d be OK eating a vegetarian dinner or if he wanted chicken, well, you know what he said. \u00a0If I were to serve this as a side again I might leave out the chickpeas. \u00a0It seemed too substantial as a side with them. \u00a0It can be eaten warm, at room temperature, or cold (which is how I’ve enjoyed it for dinner and lunch the last couple days).<\/p>\n

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Yes, I made yet another meal with couscous. \u00a0I like couscous. \u00a0My grocery store had whole wheat this time, so I grabbed 2 boxes just in case they decide to stop carrying it again. \u00a0This is an incredibly simple meal to prepare. \u00a0The only bad part is having the oven not only on, but on at 450\u00b0F to roast the vegetables. \u00a0It’s in the triple digits outside, so it does seem a little crazy to make it even hotter inside. \u00a0I do love the flavor that roasting vegetables produces, so it’s worth it. \u00a0The combination of rich roasted vegetables with the cumin and the bright flavor of the lemon is wonderful.<\/p>\n

This recipe came from my dear friend Martha Stewart. \u00a0I played with it a little bit, but will not say that I “adapted” it at all. \u00a0I used baby carrots, omitted the arugula completely, and then the dressing I just mixed up without measuring. \u00a0I used about a tablespoon of olive oil, the zest and juice of one large lemon, and salt and pepper. \u00a0I’ve said this before, I do not like things to be overdressed or sauced. \u00a0You can always add more, but you can’t take any away. \u00a0It’s like cutting bangs, sort of. \u00a0Some of you know what I mean. \u00a0Anyway, start by adding a little dressing, taste, and then add more to your liking. \u00a0The recipe below reflects my changes. \u00a0The original can be found here<\/a>. \u00a0Enjoy!<\/p>\n

Roasted Cauliflower and Carrot Couscous Salad<\/h4>\n

Courtesy of marthastewart.com<\/p>\n

Ingredients<\/em><\/p>\n

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    \n
  • 1 pound carrots, sliced 3\/4 inch thick on the diagonal (or halved baby carrots)<\/li>\n
  • 1 head cauliflower (3 pounds), cored and cut into florets<\/li>\n
  • 1 1\/2 teaspoons ground cumin<\/li>\n
  • 2-3 tablespoons olive oil<\/li>\n
  • Coarse salt and ground pepper<\/li>\n
  • 1 cup whole-wheat couscous<\/li>\n
  • 1 lemon, zested and juiced<\/li>\n
  • 1 can (15 ounces) chickpeas, rinsed and drained<\/li>\n
  • 6 scallions, thinly sliced<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    Directions<\/em><\/p>\n
    \n
      \n
    1. Preheat oven to 450\u00b0F. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 1-2 tablespoons oil. Season with salt and pepper. \u00a0Roast until browned and tender, 25 to 30 minutes, rotating sheet and tossing halfway through. Cool to room temperature.<\/li>\n
    2. Meanwhile, in a medium saucepan, bring 1 1\/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.<\/li>\n
    3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.<\/li>\n
    4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. \u00a0Toss with dressing.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n