Toss the carrots in 1 teaspoon of the olive oil and a pinch of salt. Spread them onto half of a lined sheet pan, and bake for 10 minutes. Meanwhile, toss the broccoli in the other teaspoon of olive oil.
Remove the pan from the oven, flip the carrots over, and add the broccoli to the other half of the same sheet pan. Bake the carrots and broccoli together for 10-15 minutes, until the broccoli starts to get crispy and the carrots start to brown. If one finishes before the other, just remove it from the sheet pan and let the other veggie finish roasting.
Make the Israeli couscous
In a saucepan, bring the water to a rolling boil. Add the Israeli couscous, reduce the heat, and simmer partially covered, stirring occasionally, for 10-12 minutes, until it’s tender. Drain and rinse, like you would any other pasta.
Make the avocado dressing
Combine all of the dressing ingredients in your blender or food processor. Puree until you have a nice, smooth dressing. Add salt and black pepper, to taste.
Massage the kale
In a small bowl, spoon 2 tablespoons of the avocado dressing onto the kale. Massage with clean hands until the kale softens.
Assemble the salad
Add the roasted vegetables and massaged kale to the bowl with the Israeli couscous, white beans, and onions. Pour on the remaining avocado dressing, and toss well. Season to taste with salt and black pepper. Serve warm or cold.
Video
Notes
Leftovers will keep for a couple of days in the fridge, so dig into those leftovers for lunch tomorrow!Make sure you don't overcook the Israeli couscous! Overcooking will yield mushy results. Drain and rinse as soon as it reaches that al dente texture.