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Ingredients:
1 lb carrots, sliced 3/4 inch thick on the diagonal
1 3-lb cauliflower, cored and cut into florets
1 Tbsp Urban Accents Moroccan Road
3 Tbsp olive oil
Kosher salt and ground pepper
1 cup Urban Accents Whole Wheat Couscous
1 Tbsp lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
1 15-oz can chickpeas, rinsed and drained
6 scallions, thinly sliced
5 oz baby arugula
Directions: Preheat oven to 450F. Place carrots and cauliflower on a rimmed baking sheet; toss with Moroccan Road and 2 Tbsp oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 min, rotating sheets and tossing halfway through. Cool to room temperature.
Meanwhile, in a med saucepan, bring 1-1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand for 5 min. Fluff with a fork; set aside to cool, uncovered. In a small bowl, whisk together lemon zest and juice and remaining Tbsp oil; season with salt and pepper.
In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 Tbsp dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.
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