Roast Beef and Couscous Salad

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

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.
2. Roast until tender and slightly golden, about 25 minutes.
3. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking.
4. Drain the couscous and raisins and rinse under cold water.
5. 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.
6. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly.
7. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat.
8. Divide the salad among plates.
9. 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
10. Photograph by Antonis Achilleos

carrots, red onion, extravirgin olive oil, kosher salt, couscous, golden raisins, lowfat, apple cider vinegar, head, deli

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-beef-and-couscous-salad-recipe.html (may not work)