A delightful and hearty salad for two. Peppery arugula and baby spinach gets topped with toasted couscous, roasted root vegetables and dressed in a maple mustard vinaigrette. Delicious!
Preheat oven to 375° F.
Wash, peel, and slice the parsnips into one-inch pieces. (I like to cut each piece in half so they have a flat edge, but you can leave them in one-inch pieces if you prefer.) Place the chopped parsnips in a bowl, and toss with olive oil, salt and pepper, spread them out onto a lined baking sheet.
Trim the stems and bottom of the root off of the beets. Wrap each beet tightly in a piece of tin foil, and place them on the baking sheet with the chopped parsnips. Roast the vegetables in the oven for 40-45 minutes until cooked through and tender.
Once cooked, remove the vegetables from the oven and allow them to cool completely before peeling and chopping the beets (At least 15-20 minutes.) Prepare your couscous at this time.
Heat 1 TBS of oil in a sauté pan over medium-high heat. Add the dry couscous, and toast in the pan for about 3-5 minutes while stirring constantly with a spatula. You will notice the couscous will begin to turn a light brown color and become aromatic.
Once the couscous has toasted, add 1 cup of water and a pinch of salt to the pan and bring to a boil. Cover the pan, lower the heat, and simmer for 10 minutes until the water is absorbed and the couscous is tender.
Cover the pan, lower the heat to a simmer, and cook for 10 minutes more minutes until the water is absorbed and the couscous is tender.
Mix all of the dressing ingredients together in a small bowl or mason jar and whisk or shake until well blended.
Prepare your salad by laying a bed of arugula on a plate. Top with the toasted couscous, chopped roasted parsnips and chopped roasted beets. Drizzle generously with the maple-mustard dressing. Enjoy!