Warm Roast Beef Salad with Couscous

Ingredients:

• 1 head of Belgian endive (chicory), base cut off and leaves finely torn
• 230 g cooked sliced ​​roast beef, cut into small pieces
• 6 medium carrots, cut into 2.5 cm pieces
• 1 red onion, cut into large cubes
• 3 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 1 cup couscous
• 1/2 cup light raisins
• 3/4 cup nonfat Greek yogurt or low-fat sour cream
• 2 tsp harissa sauce or other hot chili sauce (For the harissa sauce recipe, see here.)
• 2 tablespoons apple cider vinegar

Preparation:

1. Preheat oven to 220°C. Place carrots and onions on a baking sheet and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Bake until tender and golden brown, about 25 minutes.
2. Meanwhile, prepare the couscous: Bring a saucepan of salted water to a boil. Add the couscous and cook until done, according to the package directions. Add the raisins 5 minutes before the end of cooking. Drain and rinse the couscous under cold water.
3. Prepare the salad dressing: In a small bowl, whisk together yogurt, 2 tablespoons olive oil, harissa, apple cider vinegar, 1/2 teaspoon salt, and 2 to 3 tablespoons water until smooth.
4. Place the chicory leaves in a large salad bowl, add the hot roasted carrots and onions, and stir until the chicory softens slightly. Add the couscous with raisins, salad dressing, and sliced ​​roast beef, and stir again.