Serves: 6 Cook time: 45 minutes
What you’ll need
Dressing
- 2 uncooked sweet potatoes, cubed
- 1 whole cauliflower, cut into small florets
- 1 15-ounce can chickpeas
- 1 tbsp Olive oil
- 7 ounces couscous
- 1 10-ounce container arugula
- 2 tsp cumin
- chili flakes (optional)
- salt and pepper to taste
- 1 cup Greek yoghurt
- 1 lemon, juiced
- 5 cloves of garlic, minced
- Preheat oven to 400 degrees.
In a large bowl, toss the sweet potatoes, cauliflower, chickpeas, and spices in the olive oil. Spread the coated vegetables evenly across the bottom of a low-sided cookie sheet or cake pan. Roast for 40 minutes or until the sweet potatoes are fork-tender.
While the vegetables are roasting, cook the couscous per the package instructions.
In a small bowl, combine and mix the dressing ingredients.
In a large bowl, combine the roasted vegetables, couscous, and dressing. Mix well.
Incorporate the arugula.
Serve with baked chicken or salmon.
Stephanie Stolba 