Couscous Salad With Roasted Vegetables And Chickpeas

Name: Couscous Salad With Roasted Vegetables And Chickpeas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby arugula; 425 grams can chickpeas, rinsed and drained; 454 grams carrots, sliced 3/4 inch thick on the diagonal; 1 kilograms head cauliflower , cored and cut into florets; 4 servings Coarse salt and ground pepper; 2 teaspoons ground cumin; 118 milliliters fresh lemon juice (from 3 lemons); 1 Tbsp lemon zest; 3 Tbsps olive oil; 6 scallions, thinly sliced; 237 milliliters whole-wheat couscous

Couscous Salad With Roasted Vegetables And Chickpeas might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegan recipe has 561 calories, 23g of protein, and 15g of fat per serving. Head to the store and pick up ground cumin, chickpeas, carrots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.