Couscous Salad With Roasted Vegetables And Chickpeas

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Martha Stewart


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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

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