Couscous Salad with Roasted Vegetables and Chickpeas

INGREDIENTS

• 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