from Vegetarian Express by Nava Atlas and Lillian Kayte
Prepare the couscous salad:
1 1/2 c couscous
1 small package (2 c) fresh carrot sticks, cut into 1-inch lengths (I just used 3 large peeled carrots)
1 small white turnip, cut into sticks
1 medium red bell pepper, cut into 1-inch dice
1 medium zucchini, cut into quarters and then 1-inch chunks
2 medium tomatoes, diced
3 tbsp light olive oil
juice of one large lemon, or more to taste
1 tsp ground cumin
salt and freshly ground pepper, to taste
fresh cilantro, minced (optional)
Cover the couscous with 3 cups of boiling water in a heat-proof dish. Cover and let stand for 10 minutes.
In the meantime, prepare the vegetables as directed. When the couscous has absorbed all the water, fluff it with a fork, then combine it with the vegetables and remaining ingredients in a serving bowl. Toss the salad well to combine.
Prepare the spiced chickpeas:
2 1-pound cans chickpeas, rinsed and drained
2 tbsp olive oil
juice of 1/2 lemon
1/4 c chopped scallions
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp ground coriander
dark green lettuce leaves
Combine all of the ingredients except the lettuce in a serving bowl and toss well.
Place each serving on a bed of lettuce. Serves 6.