Warm Couscous And Roasted Vegetable Salad

5.0(15)

by Molly O'Neill

Weeknight, Appetizer

Servings

4 servings

Total time

Calories / serving

576 kcal

Ingredients (12)

serves

1 1/2 cups small carrots, peeled and cut into 2-inch lengthscarrot
1 medium onion, peeled and cut into 1/2-inch chunksonion
4 large cloves garlic, peeledgarlic
1 1/4 cups chicken brothchicken-broth
2 teaspoons saltsalt
Freshly ground pepper to tastepepper
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 rinsedchickpea
1 teaspoon ground cumincumin
1/2 teaspoon turmericturmeric
2 cups cooked couscouscouscous
1 tablespoon chopped fresh cilantrocilantro

Instructions (3 steps)

01Preheat 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.
02Place 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.

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Rich recipe — supports nutrition-aware planning.