Roast Beef and Couscous Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.  

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