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Couscous Salad with Roasted Vegetables and Chickpeas

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

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Ingredients

  • 1 lb. carrots, sliced 3/4 inch thick on the diagonal
  • 1 head cauliflower (3 lbs), 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

Instructions

  1. Preheat oven to 450° F. 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. 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.
  3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon of oil; season with salt and pepper.
  4. 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.


Nutrition

  • Serving Size: 4
  • Calories: 447
  • Sugar: 12
  • Sodium: 338
  • Fat: 12
  • Carbohydrates: 74
  • Fiber: 14
  • Protein: 15
  • Cholesterol: 0