Roast beef and couscous salad
Indulge in the exquisite flavors of this roasted beef and couscous salad; a delightful blend of succulent meat, fluffy couscous, and vibrant greens.
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
- 230g deli-sliced roast beef, cut into bite-size pieces
Instructions:
- Preheat the oven to 220 °C. Combine the carrots and onion on a baking sheet lined with edges. Drizzle 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of salt, and season with pepper to your liking. Bake until they are tender and slightly browned, which should take around 25 minutes. While that's cooking, prepare the couscous according to the package instructions, adding the raisins in the last 5 minutes of cooking. Once the couscous and raisins are cooked, drain and rinse them under cold water. To make the dressing, blend the yogurt with the remaining 2 tablespoons of olive oil, harissa, vinegar, 1/2 teaspoon of salt, and 2 to 3 tablespoons of water until you have a smooth mixture. Place the escarole in a large bowl and combine it with the roasted carrots and onion, tossing gently to slightly wilt the greens. Add the couscous and raisins, pour in the dressing, and mix in the roast beef until everything is coated evenly. Transfer the salad to plates and serve.
Summary:
- Calories: 2065 kcal
- Fat: 75 g
- Protein: 99 g
- Carbs: 253 g
- Potassium: 3150 mg
- Magnesium: 223 mg