Couscous Salad With Roasted Vegetables and Chickpeas

Ingredients

• 1 lb carrot, sliced 3/4 inch thick on the diagonal
• 1 head cauliflower, cored and cut into florets (3 pounds)
• 1 1/2 teaspoons ground cumin
• 3 tablespoons olive oil
• coarse salt
• pepper
• 1 cup whole wheat couscous
• 1 tablespoon lemon zest, plus
• 1/2 cup fresh lemon juice (from 3 lemons)

• 1 (15 ounce) can chickpeas, rinsed and drained
• 6 scallions, thinly sliced
• 5 ounces baby arugula

Directions

1. 1

   Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons 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.

2. 2

   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.

3. 3

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

4. 4

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