Roast Beef and Couscous Salad

Ingredients

• 2 tablespoons apple cider vinegar 
• 6 medium carrots cut into 1-inch pieces
• 1 head endive 
• 0.5 cup golden raisins 
• 2 teaspoons harissa hot
• 1 cup israeli couscous 
• 4 servings kosher salt and pepper freshly ground
• 0.8 cup greek yogurt low-fat
• 3 tablespoons olive oil extra-virgin
• 1  onion red cut into 1-inch pieces
• 8 ounces deli- roast beef cut into bite-size pieces

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

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