Couscous Salad with Roasted Vegetables and Chickpeas

Couscous Salad with Roasted Vegetables and Chickpeas (Adapted from Everyday Food)

16 ounces carrots, peeled and sliced 3/4" thick on the diagonal
1 head cauliflower (about 3 pounds), cored and cut into florets
1 1/2 teaspoons cumin
3 tablespoons olive oil, divided
salt and fresh ground pepper
1 1/2 cups vegetable broth
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice
15 ounce can chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby spinach

Preheat oven to 450

In a large bowl, add carrots and cauliflower - drizzle with 2 tablespoons and sprinkle with cumin. Toss together until well combined - season with salt and fresh ground black pepper. Evenly divide the mixture between two large baking sheets. Roast until browned and tender, about 25 to 30 minutes, rotating sheets and tossing halfway through. Remove from the oven and allow to cool to room temperature.

Meanwhile, in a medium saucepan, bring broth to a boil. Stir in couscous - cover, remove from heat and let stand until tender, about 5 minutes. Fluff with a fork and set aside to cool.

In a small bowl, whisk together lemon zest, juice and remaining tablespoon of oil - season to taste with salt and fresh ground black pepper.

In a large bowl, combine roasted vegetables with couscous, chickpeas and scallions. On a large plate, add spinach and drizzle with 1 tablespoon of the lemon dressing. Pour remaining lemon dressing over the couscous mixture - toss well and serve over the spinach.

Makes about 4 servings.

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