Couscous Salad with Roasted Vegetables and Chickpeas

Ingredients

• •1 pound carrots, sliced 3/4 inch thick on the diagonal
• •3 pound cauliflower, cored and cut into florets
• •1 1/2 teaspoon ground cumin
• •3 tablespoon olive oil
• •Coarse salt and ground pepper
• •1 cup whole-wheat couscous
• •1 tablespoon lemon zest
• •1/2 cup fresh lemon juice
• •1 15oz can chickpeas, rinsed and drained
• •6 green onions, thinly sliced
• •5 ounce baby arugula

Steps

1. 1Preheat 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. 2Meanwhile, 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. 3Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
4. 4In 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.