{Roasted Vegetable & Chickpea Cous Cous}

Made another awesome meal last weekend thanks to the recipes

in Everyday Food. (If you don't subscribe, it's worth considering.)

It was simple, healthy and vegetarian! You could always add

chicken to this if you need meat. :)

INGREDIENTS:

head of cauliflower

5-10 carrots

1 bunch of scallions

cous cous

1 can of chickpeas, drained and rinsed

1-2 lemons

cumin, olive oil, salt and pepper

Line a cookie sheet with foil. Place cut up cauliflower, carrots

and whites of scallions on tray. Season liberally with cumin,

drizzle lightly with olive oil (about 2 tablespoons). Add s/p to

taste. Toss.

Roast in 350 degree oven for 30 minutes, toss half way through.

(NOTE: The recipe said to do the veggies in two batches. That'd

give them a better texture, but I didn't bother.)

Make cous cous according to package instructions.

I used Isreali cous cous for the first time and loved it.

Zest one lemon (1-2 tablespoons). Juice that lemon and mix

it all with a tiny drizzle of olive oil.

Then, combine roasted vegetables, cous cous, green part of

scallions, chickpeas, and lemon juice dressing. Add a little

cumin and s/p to taste.

My only criticism of this dish -- visually, it's a bit drab.

Everyday Food suggested serving it with an arugula salad

which would add some color. If you want a nice presentation,

I'd consider planning something like that for the side.

Bon appetit!