Roast Beef and Couscous Salad

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 medium carrots, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup Israeli couscous
  • 1/2 cup golden raisins
  • 3/4 cup low-fat Greek yogurt
  • 2 teaspoons harissa or other hot chile paste
  • 2 tablespoons apple cider vinegar
  • 1 head escarole, torn into bite-size pieces
  • 8 ounces deli-sliced roast beef, cut into bite-size pieces
Directions

Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes.

Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water.

Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth.

Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.

Per serving: Calories 504; Fat 15 g (Saturated 3 g); Cholesterol 38 mg; Sodium 827 mg; Carbohydrate 70 g; Fiber 10 g; Protein 26 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Winter Entertaining Guide