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Couscous Salad with Roasted Vegetables and Chickpeas

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

3

lbs 1 head cauliflower

5 oz

Baby arugula

1 lb

Carrots

1 can

Chickpeas

1 tbsp

Lemon, zest

6

Scallions

1/2 cup

Lemon juice, fresh

1 cup

Couscous, whole-wheat

1

Salt and ground pepper, Coarse

3 tbsp

Olive oil

1 1/2 tsp

Cumin, ground