Ingredients Jump to Instructions ↓

  1. 6 medium carrots , cut into 1-inch pieces

  2. 1 red onion, cut into 1-inch pieces

  3. 3 tablespoons extra-virgin olive oil

  4. Kosher salt and freshly ground pepper

  5. 1 cup Israeli couscous

  6. 1/2 cup golden raisins

  7. 3/4 cup low-fat Greek yogurt

  8. 2 teaspoons harissa or other hot chile paste

  9. 2 tablespoons apple cider vinegar

  10. 1 head escarole , torn into bite-size pieces

  11. 8 ounces deli-sliced roast beef, cut into bite-size pieces

Instructions Jump to Ingredients ↑

  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 Photograph by Antonis Achilleos


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