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Couscous salad with roasted vegetables and chickpeas
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Serves four Servings


    • 1 pound carrots, cut diagonally into 3/4-inch pieces
    • 1 head cauliflower, cored and cut into florets
    • 1 1/2 teaspoons ground cumin
    • 3 tablespoons olive oil
    • 1 cup whole-wheat couscous
    • 1 tablespoon lemon zest plus 1/2 cup juice, (from 3 lemons)
    • 1 can (14 ounces) chickpeas, rinsed and drained
    • 5 ounces baby arugula


Baking Directions:

Prep Time: 30 minutesTotal Time: 60 minutesPreheat oven to 450 degrees. Divide carrots and cauliflower between two baking sheets; toss with cumin and two tablespoons of oil; season with salt and pepper. Roast, tossing occasionally and rotating sheets from top to bottom halfway through, until vegetables are browned and tender, 25 to 30 minutes. Let cool to room temperature.Meanwhile, in a medium saucepan, bring 1 1/4 cups water to a boil. Salt generously and stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.In a small bowl or liquid measuring cup, whisk together lemon zest, lemon juice, and remaining tablespoon olive oil; season with salt and pepper. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on plates and drizzle with about 1 tablespoon of dressing. Toss remaining dressing with couscous mixture, serve on top of arugula.