Prep: 1. Preheat oven to 450. 2. Slice/cut: carrots, cauliflower and scallions. 3. Rinse and drain chickpeas. Zest and juice lemon. Make: 1. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. (you may to use a second baking sheet to spread them all out) 2. Roast vegetables until tender, 25-30 minutes, stirring halfway through. 3. Meanwhile, in a saucepan, bring 1 1/4 cups salted water to a boil. 4. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Set aside. 5. Make dressing: In a small bowl, whisk together lemon juice and zest and remaining tablespoon oil; season with salt and pepper. 6. Combine roasted vegetables with couscous, chickpeas, scallions and 2/3 of the dressing. 7. Toss arugula with 1 tablespoon dressing. Top with couscous mixture and serve.