Couscous Salad with Roasted Vegetables and Chickpeas

By á-4084

Ingredients

• 1 pound carrots, sliced 3/4 inch thick on the diagonal
• 1 head cauliflower (3 pounds), 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
• 1/2 cup fresh lemon juice (from 3 lemons)
• 1 can (15 ounces) chickpeas, rinsed and drained
• 6 scallions, thinly sliced
• 5 ounces baby arugula

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 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.

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 tablespoon 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 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.