Couscous Salad with Roasted Vegetables and Chickpeas

20131029-165849.jpgLooking for an easy and healthful lunch for the home or office?  This is one of my favorite recipes — and it’s totally vegan.  It comes from the January 2008 issue of Martha Stewart’s Everyday Food magazine and was also featured on the Today show.  It’s infinitely variable; if you don’t happen to have cauliflower on hand, you can substitute another vegetable that roasts well, like bell peppers, or eggplant, or zucchini, or sliced onion.  I like including whole garlic cloves.  The arugula is nice, but totally optional.  And when I made this dish for lunch today, I substituted quinoa for the couscous, and it works perfectly!  Feel free to vary this to your own taste, and enjoy. Continue reading

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