Roast Beef and Couscous Salad (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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.
2. 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.
3. 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.
4. 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.
5. 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
6. Photograph by Antonis Achilleos
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