Tonight, feed your family a healthy, filling salad. Inspired by Middle Eastern cuisine, this dish features the aromatic flavors of cumin and lemon. Roasting the vegetables adds depth, but you can achieve the same results by firing up the grill if you prefer.
Use the recipe loosely as a guide and toss whatever vegetables you have on hand with the couscous and beans. Interested in making this vegetarian meal? Get the recipe when you read more. 1 pound carrots, sliced 3/4 inch thick on the diagonal Serves 4.
1 head cauliflower (3 pounds), 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, plus 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
1 pound carrots, sliced 3/4 inch thick on the diagonal