Preheat oven to 230 degrees. Place the carrots and cauliflower on a baking sheet, stir in the cumin and 2 tablespoons of oil. Season with salt and pepper. Place half of the vegetables on a second baking sheet. Bake until brown, until vegetables are tender, 25 to 30 minutes. Cool to room temperature.
Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Add cereal, cover and remove from heat. Let stand until tender, about 5 minutes. Remove the lid and allow to cool.
Prepare the sauce. In a small bowl, beat together the lemon zest, juice and remaining tablespoon of oil, and season with salt and pepper.
In a large bowl, combine fried vegetables with couscous, peas and green onions. Place the arugula on a serving dish and pour over 1 tablespoon of the sauce. Add the remaining sauce to the cereal mixture and stir. Serve the salad with arugula.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables
Cuisine geography: Arabic / Eastern
- Carrots - 450 Grams
- Cauliflower Head - 1.2 Kilograms
- Ground cumin - 1 1/2 Teaspoons
- Olive oil - 3 tbsp. spoons
- Salt and ground pepper - - To taste
- Lemon zest - 1 tbsp. a spoon
- Lamb Peas - 450 Grams
- Green onions - 6 Pieces
- arugula - 150 grams