Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey

Recipe Ingredients: 1 pound carrots, sliced 3/4 inch thick on the diagonal 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 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 Get the Full Recipe: Nutritional Info: per serv (serves 4): 372 cal; 12 g fat (2 g sat fat); 12 g protein; 60 g carb; 14 g fiber