Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
[You can easily substitute quinoa for the couscous if you want to avoid wheat.]

Prep Time - 30 minutes | Total Time - 1 hour | Yield - Serves 4

• 450g carrots, sliced 3/4 inch thick on the diagonal
• 1 head cauliflower (1.3kg), 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
• 1/2 cup fresh lemon juice (from 3 lemons)
• 1 can (425g) chickpeas, rinsed and drained
• 6 scallions, thinly sliced
• 150g baby arugula
1. Preheat oven to 230 degrees celcius. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
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 over arugula.

(Courtesy of Everyday Food with Sarah Carey: