The sweetness of roasted potatoes and carrots really shine in this medley, which can be served hot or at room temperature. For a wheat-and gluten-free version of this salad, substitute quinoa for the couscous.
5 carrots, scraped and cut into 1/2 inch chunks
4 small potatoes, cut into 1/2 inch cubes
1 tablespoon olive oil
2 cups whole wheat couscous
3 1/2 cups water
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
4 teaspoons fresh sqeezed lemon juice
1 teaspoon paprika
1 teaspoon cumin
1 1/2 cups frozen corn (no nee to pre-thaw)
1/4 cup minced red onion
1 red pepper, chopped
1 can chickpeas, drained and rinsed
Salt an freshly ground black pepper to taste
Preheat oven to 425 degrees. Place carrots and potatoes in a 9 by 13 inch pan, on separate ends of the pan. Drizzle with olive oil and toss to evenly coat. Roast for 15 minutes, until carrots are just starting to brown. Remove carrots from pan and toss them into the serving bowl. Turn potatoes. Place pan back into oven, and roast potatoes for another 15 minutes, until golden brown and soft all the way through.
While vegetables are roasting, heat water until boiling. Add cous cous, stir to mix, then cover and remove from heat.
Mix parsley, mint, lemon juice, paprika, cumin, corn, onion, red pepper, chickpeas, salt and pepper in large serving bowl. When vegetables are done, mix them in as well. (The heat of the roasted veggies will thaw the corn.) Just before serving, toss the couscous together with the vegetables. Serve warm or at room temperature.
The roasting may be done in advance, and the vegetables stored in the fridge for up to 24 hours.
(c) 2007 Jeanette Bradley