Author Notes
A huge, healthy chopped salad full of roasted vegetables, chicken, feta cheese, and Israeli couscous, topped with a tangy Greek yogurt-lemon dressing. This makes a HUGE salad for 4 people, and your dollar goes a long way since cheap ingredients like romaine lettuce and couscous add bulk to the salad and fill you up! —foxeslovelemons
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Ingredients
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2
large red or yellow bettes, roots and leaves trimmed
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4 tablespoons
olive oil, divided
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1/2 cup
Greek yogurt
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1-1/2
tablespoons fresh lemon juice
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1 teaspoon
lemon zest
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1/4 teaspoon
1 pinch ground black pepper, divided
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1
red bell pepper, quartered
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1
yellow bell pepper, quartered
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1/2
small red onion, cut into 1/2-inch thick slices
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1/2 teaspoon
kosher salt
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1/2 pound
boneless, skinless chicken thighs or breasts
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2 teaspoons
Middle Eastern seasoning mix**
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1/2 cup
Israeli (pearl) couscous
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2
heads romaine lettuce, chopped
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1/3 cup
crumbled feta cheese
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1/4 cup
chopped fresh parsley
Directions
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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.
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Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil.
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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.
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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 165°, turning once halfway through cooking.
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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.
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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.
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**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.
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