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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 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. Transfer half the vegetables to a second baking sheet. 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. Let cool to room temperature.
Step 2
Meanwhile, in a medium saucepan, bring the water to a boil. Stir in couscous and season with salt; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
Step 3
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
Step 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 with arugula.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 372
Step 7
Fat: 12.2g (1.6g Saturated Fat)
Step 8
Protein: 12.1g
Step 9
Carbohydrates: 59.8
Step 10
Fiber: 14.3g
