Couscous Salad with Roasted Veggies

1 lb carrots, cut on the diagonal

2 zucchinis, halved horizontally then sliced

1 1/2 tsp ground cumin

3 tbsp olive oil

salt and pepper

1 cup whole wheat couscous

1/2 cup fresh lemon juice (2-3 lemons)

1 can (7.5 oz) chickpeas, rinsed and drained

fresh spinach

Preheat oven 450. Place carrots and zucchini on 2 rimmed baking sheets. Sprinkle with salt, pepper, and cumin. Drizzle with 2 tbsp of olive oil. Roast for 25-30 minutes, rotating and tossing once during cooking.

Cook couscous according to package directions.

Make dressing in a small bowl by whisking together lemon juice, remaining olive oil, and seasoning with salt and pepper.

Combine veggies, couscous, and chickpeas. Serve with spinach, drizzling both spinach and couscous mixture with dressing.

This is really good hot or cold.