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  Couscous Salad With Roasted Vegetables And Chickpeas
 
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Submitted:
  2011-12-11
Prep Time:
  30 minutes
Yield:
  4 (servings)
Difficulty Level:
  not specified
Category:
  not specified
Meal:
  Lunch
Course:
  Side Dish
  Salads
Health Conscious:
  not specified
Cuisine:
  Moroccan
Cooking Method:
  not specified
Occasion:
  not specified
Main Ingredients:
  Pasta
  Carrot
  Lettuce
  Lemon
  Cauliflower
  Chickpeas
Source:
  Everyday Food
Bracha:
  not specified

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Couscous Salad With Roasted Vegetables And Chickpeas
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Comfort food for the colder weather. Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
 
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

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