Nutrient-rich, colourful couscous salad with beets, carrots, butter beans, fresh herbs, arugula, goat’s cheese and pumpkin seeds. A delicious and satisfying salad that can easily be served as a main.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
Calories486kcal
AutorElle
Ingredients
For the couscous salad:
400gbeets (3-4 small to medium beetroot), cut into 2,5 cm thick wedges
3medium carrots,cut into chunks
1tablespoonolive oil
Sea salt
1cupcouscous(200 g)
1x 400 g can white butter beans,rinsed and drained
2tablespoonsfresh flat-leaf parsley,chopped
2tablespoonsfresh chives,chopped
2tablespoonspumpkin seeds,lightly toasted
100ggoat’s cheese (Chèvre), crumbled
2generous handfuls young arugula leaves
For the dressing:
2tablespoonsfreshly squeezed lemon juice,plus more, to taste
2tablespoonsred wine vinegar
1shallot,finely chopped
5tablespoonsextra-virgin olive oil
Sea salt and freshly ground pepper,to taste
Method
Preheat oven to 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
Transfer the carrots and beetroot to the prepared baking sheet. Drizzle with oil and toss to coat. Season with salt and spread out in an even layer without crowding. Transfer to the preheated oven and bake for 25-30 minutes or until tender and golden brown in spots, with slightly crispy edges, flipping halfway through.
Meanwhile, prepare couscous according to package instructions. Place couscous in a medium pot, pour boiling water over it, then cover and let stand for 5 minutes, or until all the liquid has been absorbed. Transfer to a large serving bowl and fluff with a fork. Set aside to cool.
In a small bowl, mix together the dressing ingredients (lemon, vinegar, shallot, olive oil, salt and pepper) until well combined.
Transfer the roasted vegetables to the bowl with the couscous, along with the white beans. Pout over the dressing and toss gently to combine. Add the fresh herbs, pumpkin seeds, crumbled cheese, and arugula, and toss again to incorporate.
Taste and season with more salt and pepper, and an extra squeeze of lemon, if desired. Serve slightly warm or at room temperature. Enjoy!
Notes
If you can find it, look for whole wheat couscous as a healthier option. Couscous can also be replaced with quinoa, millet, orzo (risoni) or any other small pasta shape.
I used a mix of red beetroot, yellow beetroot and Chioggia heirloom beets. Feel free to use whichever color you prefer.