You can find us at

Tudor Investassure Pty Ltd

From 1 January 2016, our newsletter will no longer appear in this section. We now send via email  - feel free to subscribe by emailing with your name and email address - or you can connect with us via our social media channels.




Newsletter Articles

Couscous Salad with Roasted Vegetables and Chickpeas

Posted by Naomi Rosenthal on Wednesday, December 12, 2012 Under: General

Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
[You can easily substitute quinoa for the couscous if you want to avoid wheat.]

Prep Time - 30 minutes | Total Time - 1 hour | Yield - Serves 4

• 450g carrots, sliced 3/4 inch thick on the diagonal
• 1 head cauliflower (1.3kg), cored and cut into florets
• 1 1/2 teaspoons ground cumin
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 cup whole-wheat couscous
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (from 3 lemons)
• 1 can (425g) chickpeas, rinsed and drained
• 6 scallions, thinly sliced
• 150g baby arugula
1. Preheat oven to 230 degrees celcius. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

(Courtesy of Everyday Food with Sarah Carey:

In : General 

Tags: recipe salad couscous "roasted vegetables" chickpeas "summer salad" 

Connect with us.

Click here to go to our newsletter archive.

Responsibility for the content and opinions expressed herein rests solely with the author and opinions expressed do not necessarily represent the views and opinions of Professional Wealth Services Pty Ltd.
The information on this website is general in nature and may not be relevant to your individual circumstances. You should refrain from doing anything in reliance on this information without first obtaining suitable professional advice. You should obtain and consider a Product Disclosure Statement (PDS) before making any decision to acquire a product.
This information is for Australian residents only.
Whilst care has been exercised, the taxation information contained is provided as a guide only and may not be relied upon. If in doubt, you should seek independent tax advice from a qualified tax adviser.

Privacy Policy - click here.

Tudor Investassure Pty Ltd | ABN 74 881 211 664 | Phone: 02 9455 0655 | Email:

Post: PO Box 1142, North Sydney NSW 2059 | Office: Ground Floor, 100 Walker Street, North Sydney NSW 2060

Corporate Authorised Representative of
Professional Wealth Services Pty Ltd Australian Financial Services Licence No. 312047 ATF Professional Wealth Services Unit Trust | ABN 58 174 609 776
Office: Ground Floor, 100 Walker Street, North Sydney NSW 2060 |