Salad with grain and roasted vegetables
Description
Preheat the oven to 230 degrees. Place carrots and cauliflower on a baking sheet, toss with cumin and 2 tablespoons of oil. Season with salt and pepper. Spread half of the vegetables onto a second baking sheet. Roast until browned and tender, 25 to 30 minutes. Cool to room temperature. Meanwhile, in a medium saucepan, bring 1 1/4 cups of salted water to a boil. Add the couscous, cover, and remove from heat. Let stand until cooked, about 5 minutes. Remove the lid and allow to cool. Prepare the dressing: in a small bowl, whisk together lemon zest, juice, and the remaining tablespoon of oil; season with salt and pepper. In a large bowl, combine the roasted vegetables with couscous, peas, and green onions. Place arugula on a serving platter and drizzle with 1 tablespoon of the dressing. Add the remaining dressing to the couscous mixture and toss to combine. Serve the salad with arugula.