Couscous Salad with Roasted Vegetables & Chickpeas

PREP: 30 MINS 
TOTAL TIME: 1 HOUR 
SERVINGS: 4

INGREDIENTS

•  1 lb carrots, sliced 3/4 in. thick 
• 1 head cauliflower (3 lbs), cored and cut into florets
•  1  1/2 tsp. ground cumin
• 3 tbsp. olive oil
• Coarse salt and ground pepper
• 1 c. whole wheat couscous
• 1 tbsp. lemon zest
• 1/2 c. fresh lemon juice (from 3 lemons)
• 1 can (15 oz.) chickpeas, rinsed and drained
• 6 scallions, thinly sliced
• 5 oz. baby arugula

DIRECTIONS
 

1. 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.
2. Meanwhile, in a medium saucepan, bring 1 1/4 c. 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. For dressing: In a small bowl, whisk together lemon zest and juice, and remaining tablespoon oil; season with salt and pepper.
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.