Name: Pumpkin Couscous Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: La Fe Garbanzos, Chickpeas (Dry); El Guapo Garlic Powder; Morton Iodized Salt & Black Pepper; La Tourangelle Extra Virgin Olive Oil; Mini Pumpkin & Gourd Mixed Bag; O Organics Maple Syrup, Organic, 100% Pure; McCormick Gourmet™ Organic Ground Coriander; McCormick® Smoked Paprika & Onion Seasoning; Morton & Bassett Spices Cayenne Pepper; microwaveable Mediterranean style grains with sun-dried tomatoes; David's Kosher Salt; Talking Rain AQA Water, 9.5 pH; Signature Farms Lemon Juice; French's® Stone Ground Dijon Mustard; Elephant Garlic; SIGNATURE SELECTS Black Pepper, Ground; Organic Arugula; O Organics Parsley, Organic; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; Fresh Gourmet Deli-style Parmesan Caesar Croutons

Prep: Preheat the oven to 420 F and set two smaller baking sheets (or one very large sheet) aside. Place the drained chickpeas on a clean kitchen towel and pat dry.

Season: Add the chickpeas to a medium bowl along with 1/2 teaspoon garlic powder, salt and pepper to taste, and 1 tablespoon of olive oil. Mix well, then transfer to one half of the baking sheet (or half of a large one). Add the pumpkin to the mixing bowl and season with coriander, cayenne, maple syrup, salt and pepper to taste, and the remaining tablespoon of olive oil. Transfer to the other baking sheet.

Roast: Roast on the top rack of the oven for 25 to 30 minutes, flipping both the sweet potatoes and chickpeas after 15 minutes of cook time. If your baking sheets do not fit together on one rack of the oven, start with the pumpkin on the top and chickpeas on the middle rack, then flip the trays halfway through baking.

Cook the Couscous: While the pumpkin roasts, add the couscous to a large bowl and whisk together with the paprika and a generous pinch of salt. Bring the water to a boil on the stovetop or in an electric kettle. Pour the water over the cous cous; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)

Make the Dressing: Add the oil to a small jar along with the lemon juice, maple syrup, mustard, garlic, salt and black pepper to taste. Seal the jar and shake well until emulsified; set aside.

Combine: Add the cooked couscous to a large bowl along with the arugula, roasted pumpkin, roasted chickpeas, parsley, pumpkin seeds, and parmesan (if using). Pour the dressing over the salad and toss well until everything is combined.

Serve & Store: Enjoy immediately; leftovers will keep in the fridge for up to 5 days. If you are planning to have leftovers, I recommend omitting the chickpeas from step 6 and adding them to each plate just before serving, so they stay crispy; store in a separate container in the fridge for up to 5 days.