Couscous Salad with Roasted Vegetables and Chickpeas Recipe

  • 1 pound carrots, sliced 3/4 inch thick on the diagonal
  • 1 head cauliflower (3 lbs 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, plus 1/2 cup fresh lemon juice (from 3 lemons)
  • 1 can Chickpeas, rinsed and drained (15 ounce Can)
  • 6 scallions, thinly sliced
  • 5 ounces baby arugula
Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tbsp 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.

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.

Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tsp oil; season with salt and pepper.

In a large bowl, combine roasted vegetables with couscous, chickpeas and scallions. Place arugula on a serving platter, and drizzle with 1 tbsp dressing. Add remaining dressing to couscous mixture and toss; serve over arugula.

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