Couscous Salad with Roasted Vegetables and Chickpeas

• 1 pound carrots, sliced 3/4 inch thick on the diagonal
• 1 head cauliflower (3 pounds), trimmed and cut into florets
• 1 1/2 teaspoons ground cumin
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 6 scallions, trimmed and thinly sliced
• 5 ounces baby arugula

1. Preheat oven to 450F.
2. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil.
3. Season with salt and pepper.
4. Transfer half the vegetables to a second baking sheet.
5. Spread vegetables on both sheets in a single layer and roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing vegetables halfway through.
6. Let cool to room temperature.
7. Meanwhile, in a medium saucepan, bring the water to a boil.
8. Stir in couscous and season with salt; cover and remove from heat.
9. Let stand until tender, 5 minutes.
10. Fluff with a fork; set aside to cool, uncovered.
11. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
12. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.
13. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing.
14. Add remaining dressing to couscous mixture, and toss; serve with arugula.
15. (Per Serving)
16. Calories: 372
17. Fat: 12.2g (1.6g Saturated Fat)
18. Protein: 12.1g
19. Carbohydrates: 59.8
20. Fiber: 14.3g

carrots, cauliflower, ground cumin, olive oil, salt, water, couscous, lemon zest, chickpeas, scallions, arugula

Taken from www.epicurious.com/recipes/food/views/couscous-salad-with-roasted-vegetables-and-chickpeas-387482 (may not work)