Mediterranean Chopped Salad With Israeli Couscous

• 2 large red or yellow bettes, roots and leaves trimmed
• 4 tablespoons olive oil, divided
• 1/2 cup Greek yogurt
• 1-1/2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon 1 pinch ground black pepper, divided
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1/2 small red onion, cut into 1/2-inch thick slices
• 1/2 teaspoon kosher salt
• 1/2 pound boneless, skinless chicken thighs or breasts
• 2 teaspoons Middle Eastern seasoning mix**
• 1/2 cup Israeli (pearl) couscous
• 2 heads romaine lettuce, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

1. Preheat oven to 400. Place beets on large piece of foil; drizzle with 1 tablespoon oil. Fold foil over beets and crimp edges to form a tightly-sealed package. Place on rimmed baking pan and roast 45 minutes to 1 hour, or until beets are tender. Let cool 10 minutes, then use paper towel to rub beet skins off.
2. Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil.
3. After the beets have been in the oven for 20 minutes, toss bell peppers and onion with 1 tablespoon oil, salt and remaining 1/4 teaspoon black pepper. Transfer to oven on same pan as beets. Roast vegetables 25 minutes or until golden brown and tender, turning once halfway through cooking.
4. After the vegetables have been in the oven 10 minutes, place chicken on separate rimmed baking pan. Rub chicken with remaining 1 tablespoon oil and seasoning mix. Place chicken in oven; cook 14 to 16 minutes or until internal temperature reaches 165u0b0, turning once halfway through cooking.
5. Meanwhile, in small saucepot, bring 2/3 cup water to a boil. Stir in couscous; reduce heat to medium-low and simmer uncovered 6 minutes. Cover pan and remove from heat; let stand 10 minutes.
6. To serve, cut vegetables (including beets) and chicken into 1-inch pieces and transfer to large serving bowl. Add lettuce, feta, parsley, couscous and yogurt mixture, and toss to combine.
7. **To make your own Middle Eastern seasoning, combine 1 tsp. cumin, 1 tsp. dried oregano, 1 tsp. paprika, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/8 teaspoon ground cloves. You will have some of this mix left over for next time if you use this to make the salad.

red, olive oil, greek yogurt, lemon juice, lemon zest, ground black pepper, red bell pepper, yellow bell pepper, red onion, kosher salt, chicken, eastern seasoning mix, couscous, feta cheese, parsley

Taken from food52.com/recipes/21094-mediterranean-chopped-salad-with-israeli-couscous (may not work)