Couscous Salad with Roasted Vegetables and Chickpeas

Name: Couscous Salad with Roasted Vegetables and Chickpeas
Yield: serves 4
Ingredients: 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

December 22, 2011

FLAVOR BOOSTER Roasted vegetables are delicious—and healthful—on their own, but for variety, try tossing them with herbs or spices before cooking. Here, carrots and cauliflower are seasoned with cumin; feel free to experiment with similar ground spices. For the best flavor, lightly toast and grind the cumin seeds (or other spices) yourself.

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